Vietnamese-esque caramelised pork mince
Aug. 13th, 2023 07:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricBase recipe from Recipe Tin Eats, emended by kayloulee and fed to me tonight. Making notes for my own reference.
This recipe is: gluten-free if you have appropriate fish sauce; perfectly functional on pre-minced garlic and such.
This recipe could be: made on chicken, turkey, or per the recipe book, even beef; a one-pot-plus-rice dish (see original recipe - serving suggestion in the cookbook is with cold cucumber and tomato)
This recipe requires: some standing around over a hot stove - more than the original recipe suggests
1 1/2 tbsp canola or similar light neutral oil
1/2 a brown onion, diced
2 tsp finely grated/minced ginger
2 garlic cloves, finely minced
1 birdseye chilli, decided and finely minced (optional - and personally I'd go with a tsp of masterfoods jarred chilli)
500g pork mince
5 lightly packed tbsp of brown sugar
2 tbsp fish sauce
1-3 green onions, sliced
A dash of lime juiceAt least half a lime's juice
optional additional veg: broccolini in 1 inch lengths was K's choice; I'd consider shredded wombok as well. For cold garnish, as well as cucumber and tomato, bean sprouts would work well.
1. Cook the aromatics - heat oil, and add onion, garlic, ginger and chilli; sautée for around 2 min.
2. Add pork and cook for about 2 min, breaking it up and stirring until it changes from pink to white.
3. Add fish sauce and sugar, stir, and then leave to cook without touching until the pork juices come out and it starts to caramelise. At this point you may wish to drain off some, but not all, of the fat. Leave to caramelise until rich brown (around 10 min, by evidence of K's cooking).
4. Separately steam broccolini, or shred wombok. Stir through pork, along with the green onions, and heat until the onion lengths start to wilt.
Serve with rice, and some of the above mentioned cold veg options as additional sides. The pickled carrots from recipetineats would be a good accompaniment (ed: see K's annotations below for small servings of said carrots).
kayloulee and fed to me tonight. Making notes for my own reference.This recipe is: gluten-free if you have appropriate fish sauce; perfectly functional on pre-minced garlic and such.
This recipe could be: made on chicken, turkey, or per the recipe book, even beef; a one-pot-plus-rice dish (see original recipe - serving suggestion in the cookbook is with cold cucumber and tomato)
This recipe requires: some standing around over a hot stove - more than the original recipe suggests
1 1/2 tbsp canola or similar light neutral oil
1/2 a brown onion, diced
2 tsp finely grated/minced ginger
2 garlic cloves, finely minced
1 birdseye chilli, decided and finely minced (optional - and personally I'd go with a tsp of masterfoods jarred chilli)
500g pork mince
5 lightly packed tbsp of brown sugar
2 tbsp fish sauce
1-3 green onions, sliced
optional additional veg: broccolini in 1 inch lengths was K's choice; I'd consider shredded wombok as well. For cold garnish, as well as cucumber and tomato, bean sprouts would work well.
1. Cook the aromatics - heat oil, and add onion, garlic, ginger and chilli; sautée for around 2 min.
2. Add pork and cook for about 2 min, breaking it up and stirring until it changes from pink to white.
3. Add fish sauce and sugar, stir, and then leave to cook without touching until the pork juices come out and it starts to caramelise. At this point you may wish to drain off some, but not all, of the fat. Leave to caramelise until rich brown (around 10 min, by evidence of K's cooking).
4. Separately steam broccolini, or shred wombok. Stir through pork, along with the green onions, and heat until the onion lengths start to wilt.
Serve with rice, and some of the above mentioned cold veg options as additional sides. The pickled carrots from recipetineats would be a good accompaniment (ed: see K's annotations below for small servings of said carrots).
no subject
Date: 2023-08-14 08:48 am (UTC)I also find the amount of fat in pork mince to be ridiculous - it doesn't have a fat/lean ratio on the package like I understand is often available in North America, so I don't know what it was exactly - so I drained a considerable amount of it off. I think I drained too much, but better that than a greasy swamp.
The lime juice was less a dash and more I put in half a lime's juice with the meat/fish sauce/sugar, and then when I added the veg I noticed that there wasn't much liquid to be had, so the broccoli and broccolini weren't going to be very flavourful, so I strategically dropped more lime juice and fish sauce in the broccoli florets. Seems to have paid off!
ETA that pickled carrot recipe is excessive in scale. For small amounts of Vietnamese pickled carrots (do chua), take 1 or 2 carrots, either lime juice or rice vinegar or both, salt, and sugar.
Depending on your inclination/spoons/fussiness/knife skills: julienne the carrots into skinny batons, or grate them. Lay them in a flat plastic container such as a food storage container or a takeaway container. Shake salt over them and mix to combine. Let sit 10 minutes or until they're floppy and bendy. Rinse to remove most of the salt. Cover with lime juice and/or rice vinegar and water, about 50/50 ratio, and add about 1-2 tsp sugar. Let sit 10 more minutes so the flavour gets into them. Eat. Keeps a few days but I eat them pretty quickly.
You can also use daikon radish or a mix of the two. The Vietnamese restaurants and groceries in Sydney tend to have a 50/50 mix. I've read that daikon is usual in Vietnam and when Vietnamese people came to Australia / the US / etc carrot was cheaper so they switched. You can get premade do chua in Vietnamese supermarkets, and maybe at restaurants.