Ingredients
Serves 3-4
1 1/2 tbsp cooking oil
1/2 onion , finely diced
2 tsp ginger , grated or minced
2 garlic cloves , minced (2 tsp paste)
1-2 birds eye or Thai chili , finely chopped (or sub minced jalapeno)
20 oz. ground
pork
2 tbsp brown
sugar (we used Swerve no carb brown sugar with success)
2 tbsp fish sauce
SERVING:
1 green onion stem, finely sliced
Steamed rice (or cauli rice!)
Sliced tomato, cucumber for garnish
Heat the oil in a large skillet over high heat.
Add the onion, ginger, garlic and chili and cook for 2
minutes.
Add the ground pork and cook for 2 minutes or its fully
cooked and no longer pink, breaking up the meat with a wooden spoon.
Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelizing - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelization.
YUM!
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