Vietnamese and Thai food are a favorite of mine and I was delighted to find this recipe. The caramelized ground pork is out-of-this-world and makes the dish. I also thought the caramelized pork would be great in street tacos (ok, so now I’m on to Mexican food). The leftovers were equally as good, warmed in the microwave. For those that do not like spicy hot, I was relieved that the green curry paste from the grocery store was not at all spicy hot, it just added the right about flavor to the dish.

Vietnamese-Style Caramelized Ground Pork Bowls

INGREDIENTS:

• For the Quick-Pickled Carrots:
  • 4oz grated carrots
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt
• For the Caramelized Ground Pork:
  • 1 teaspoon vegetable oil
  • 1lb ground pork
  • 1 shallot, chopped
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon ground ginger
  • salt and pepper
  • 1/4 cup brown sugar
  • 2 Tablespoons fish sauce
• For the Cilantro Lime Cauliflower Rice:
  • 2 teaspoons vegetable oil
  • 12oz fresh or frozen cauliflower rice
  • salt and pepper
  • squeeze fresh lime juice
  • 1/4 cup chopped cilantro
• For the Green Curry Drizzle:
  • 2 Tablespoons green curry paste (I like Thai Kitchen)
  • 1 teaspoon sugar
  • 1/2 cup coconut milk (I like full fat)
  • 2 Tablespoons chicken broth
  • squeeze fresh lime juice
• For the toppings:
  • 8oz broccoli florets, steamed
  • sliced jalapeños
  • chopped cilantro
  • chopped green onion
  • kimchi

DIRECTIONS:

1. For the Quick-Pickled Carrots: Add vinegar, water, sugar, and salt into a microwave safe dish then microwave on high for 1 minute. Stir until sugar is completely dissolved then pour over carrots, stir to combine, and refrigerate. Can be done several days ahead of time.
2. For the Caramelized Ground Pork: Place 2 layers of paper towel on a large plate then set aside. Heat oil in a large wok or skillet over high heat. Add ground pork, shallot, garlic, ginger, salt, and pepper (to taste) then saute until pork is just barely cooked through, breaking it up as it cooks. Add brown sugar and fish sauce to the skillet then stir to combine. Spread pork into an even layer in the bottom of the wok or skillet then saute for 2 minutes – DO NOT DISTURB OR STIR THE PORK as it caramelizes. Stir then spread the pork into an even layer again and cook for 2 more minutes, undisturbed. Continue cooking then stirring in two minute increments – leaving the pork alone as it cooks and caramelizes – until the pork is brown and caramelized. You may need to cook in 1 minute increments near the end to prevent the sugar from burning. Scrape the caramelized pork onto prepared paper towel lined plate to drain then set aside.
3. For the Cilantro Lime Cauliflower Rice: Get out a serving bowl then set aside. Place wok or skillet back over high heat then add oil. Once oil is hot, add cauliflower rice, season with salt and pepper, then stir fry until cauliflower is crisp tender, 3-4 minutes. Add lime juice and chopped cilantro then stir to combine. Scrape cauliflower rice into serving bowl then set aside.
4. For the Green Curry Drizzle: Place wok or skillet back over medium high heat. Add curry paste then saute for 30 seconds, scraping/flattening/stirring it with a spatula. Add coconut milk, chicken broth, and sugar then stir until smooth and bring sauce to a simmer. Turn heat down to medium then simmer until sauce is slightly thickened and reduced, 3-4 minutes. Squeeze in a little lime juice to taste.
5. To assemble: Scoop the Cilantro Lime Cauliflower Rice into bowls then top with the Caramelized Ground Pork, Quick Pickled Carrots, toppings, and Green Curry Drizzling Sauce.

Recipe from IowaGirlsEats and RecipeTinEats