- If you do not have sesame or peanut oil, olive oil can be used as an alternative
- Brunoise is a French culinary term for a dice that is 3mm or less in size. Essentially, just dice the onion very small.
- Brown sugar can be used in substitute for the coconut sugar. I personally prefer coconut sugar as it is less refined. contains trace minerals and is lower on the glycemic index compared to brown sugar.
- Feel free to use frozen broccoli instead of fresh if that is more convenient.
Caramelized Vietnamese Pork Bowls with Broccoli and Rice
- March 24, 2020
- 45 min
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- 2 tbsp peanut or sesame oil
- 1 yellow onion, brunoise
- 1.5 tbsp minced ginger
- 4 cloves garlic, minced
- 1 tsp chili flakes
- 2 lbs ground pork
- 3 tbsp fish sauce
- 1/2 C coconut sugar
- 1 1/2 C uncooked brown rice
- 2 broccoli crowns, cut into bite sized pieces
- garnish: green onions, sliced thin
- Step 1
- Start cooking rice as directed on package.
- Step 2
- In a large frying pan, heat oil over medium high heat. When oil is hot, add onion to the pan and saute for 5 minutes. Add ginger, garlic and chili flakes, and saute another 3 minutes. Add ground pork and using a wooden spoon to break up the meat evently, allow to start cooking (about 10 minutes). Add coconut sugar and fish sauce to the pan and stir. Allow the bottom of the pan to become dry, then continue to cook for a few more minutes until the pork begins to caramelize.
- Step 3
- while the pork is cooking, start cooking the broccoli: to steam: bring 2″ water to boil in a sauce pan. Add steamer basket, fill with broccoli, cover with lid and let steam under slightly tender (~4 minutes). to boil: bring a saucepan filled with water to boil Add salt to water to enhance flavour, then cook broccoli until tender (~4 minutes).
- Step 4
- Add the cooked rice to a bowl and top with the caramelized vietnamese pork and broccoli. Enjoy!