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Vietnamese Caramelised Pork Mince Stir-fry

Recipe courtesy of Australian Pork

Serves 4 | 25 Minutes


  • 500g pork mince

  • 2 tablespoons peanut or vegetable oil

  • 2 garlic cloves, finely chopped

  • 2 tsp ginger puree or finely chopped ginger

  • 1 long red chilli, deseeded and thinly sliced

  • ¹/3 cup brown sugar

  • ¼ cup lime juice

  • 2 tablespoons fish sauce

  • 1 teaspoon sesame oil

  • 2 tablespoons oyster sauce

  • 2 green onions (shallots), trimmed and sliced

  • Rice noodles or steamed rice and shredded carrot and diced cucumber, to serve


1. Heat a wok over high heat. Add 1 tablespoon oil and swirl to coat wok. Add pork. Stir-fry, breaking up mince with a spatula or wooden spoon, for 4-5 minutes or until lightly browned. Transfer to a bowl.

2. Add remaining 1 tablespoon of oil to wok. Add garlic, ginger and chilli. Stir-fry for 30 seconds.

3. Add sugar, lime juice and fish sauce. Cook, stirring, for 2 minutes or until bubbling and caramelised.

4. Return pork to wok. Add sesame oil and oyster sauce. Stir fry for 2 minutes. Toss through green onions. Stir-fry for 1 minute.

5. Serve over rice noodles or steamed rice with shredded carrot and diced cucumber.


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