Vickys Asian-Style Caramelised Pork, GF DF EF SF NF
Vickys Asian-Style Caramelised Pork, GF DF EF SF NF

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys asian-style caramelised pork, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Vickys Asian-Style Caramelised Pork, GF DF EF SF NF:
  1. Get 2 tbsp oil
  2. Prepare 1/2 onion, finely chopped
  3. Prepare 2 tsp finely chopped fresh ginger
  4. Get 2 cloves garlic, finely chopped
  5. Take 1 red chilli, deseeded & finely chopped
  6. Prepare 500 g pork mince
  7. Prepare 5 tbsp soft brown sugar
  8. Take 2 tbsp fish sauce
  9. Get To serve
  10. Make ready Boiled white rice
  11. Prepare Sliced spring onion / scallion for garnish

Great recipe for Vickys Sweet Apricot Glazed Pork, GF DF EF SF NF. As you can probably tell by the ingredients the glaze is very sticky and sweet! If you can't get fresh coconuts, you can buy the coconut water in a tin from your local Asian market. EF SF NF - Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF - Vickys Winter Pork, Red Cabbage and Cranberries Vegetable Broth, GF DF EF SF NF - Vickys 'Tur-Duck-Hen' Roulade (Three Bird Roast) GF DF EF SF NF - Vickys Salted Caramel.

Instructions to make Vickys Asian-Style Caramelised Pork, GF DF EF SF NF:
  1. Fry the onion in the oil over a high heat until soft, around 2 minutes
  2. Add the garlic, ginger and chilli and fry a further 2 minutes
  3. Add in the pork mince and brown off, stirring continuously
  4. 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
  5. Stir then leave again for 30 seconds
  6. Repeat this twice more for the best caramelisation as this is where the flavouring comes in
  7. Serve over boiled rice and garnish with sliced spring onion

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