Vickys Asian-Style Caramelised Pork, GF DF EF SF NF. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Sticky caramelized pork recipe that will surprise you with its flavor! Vickys Whipped Coconut & Pineapple Pops, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

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Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, vickys asian-style caramelised pork, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Sticky caramelized pork recipe that will surprise you with its flavor! Vickys Whipped Coconut & Pineapple Pops, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It's easy, it is fast, it tastes yummy. It's appreciated by millions daily. Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is something which I have loved my entire life. They're fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have vickys asian-style caramelised pork, gf df ef sf nf using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Asian-Style Caramelised Pork, GF DF EF SF NF:

{Prepare 2 tbsp of oil.
{Get 1/2 of onion, finely chopped.
{Prepare 2 tsp of finely chopped fresh ginger.
{Prepare 2 cloves of garlic, finely chopped.
{Make ready 1 of red chilli, deseeded & finely chopped.
{Get 500 g of pork mince.
{Take 5 tbsp of soft brown sugar.
{Take 2 tbsp of fish sauce.
{Make ready of To serve.
{Get of Boiled white rice.
{Make ready of Sliced spring onion / scallion for garnish.

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Instructions to make Vickys Asian-Style Caramelised Pork, GF DF EF SF NF:

Fry the onion in the oil over a high heat until soft, around 2 minutes.
Add the garlic, ginger and chilli and fry a further 2 minutes.
Add in the pork mince and brown off, stirring continuously.
Stir in the sugar and fish sauce then let fry without touching for 2 minutes, still over the high heat until the liquid has cooked off.
Stir then leave again for 30 seconds.
Repeat this twice more for the best caramelisation as this is where the flavouring comes in.
Serve over boiled rice and garnish with sliced spring onion.

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