Recipes For Pork Mince Nz
Here’s a super fast porkstir fry made with ground porkinfused with flavours from the streets of Vietnam. With just a handful of ingredients you probably already have, it’s sweet, salty, beautifully caramelised and absolutely irresistible. It’s the quick and easy version of Vietnamese Caramel Pork, a famous Vietnamese food speciality!
It’s also just about the least sexy protein I know. Don’t you think? A dry aged piece of New York strip is sexy. Quail is gourmet. Oysters are….well, we’ve all heard that oysters are an aphrodisiac, right? 😉
Mince is…well, it just isn’t fancy. And yet, it makes it into my shopping trolley every single week because it’s such good value and so versatile.Sure, there are the usual suspects you can make with mince. Bolognese, meatballs, burgers, Meatloaf, Shepherds Pie – to name a few of the more common ones.
Vietnamese Style Pork And Eggplant
The crazy thing about this pork mince recipe is that the ingredients list is so short. Chili, garlic, ginger, sugar and fish sauce. That’s it. Seriously!
The secret to this ground pork is the caramelisation. It is rare to see recipes made with ground meat that are cooked this way so the meat is caramelised.
In this recipe that takes it from a rather unappetising pale brown-grey colour to a golden brown pile of deliciousness that you will want to eat with a spoon straight out of the skillet. (Go on – you deserve it – cook’s privileges!)
Sweet Soy Pork And Green Bean Stir Fry
Is optional – it’s not a pantry staple and also it’s not an ingredient in traditional Vietnamese Caramel Pork. But lemongrass flavour is certainly at home in this dish!
This pork mince stir fry comes together as quickly as any stir fry. Once you start cooking, you’ll be done in 6 minutes flat.
I am not 1000% sure that this is strictly authentic Vietnamese but the combination of ingredients I use most certainly are and it is my replica of dishes I have tried at Vietnamese restaurants here in Australia.It is an adaptation of the marinade I use in my Vietnamese Chicken Noodle Bowland essentially the quick version of Vietnamese Caramel Pork, a famous Vietnamese food speciality.
Minute Pork And Sesame Udon Noodles
Serve this pork stir fry over rice and eat it with a spoon! This pork mince recipe doesn’t have a sauce, but you don’t need it because the flavour is intensified and the pork mince mixes all through the rice which flavour it.
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with white meats. Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).
Saucy Pork Meatloaf
**NOTE: If you reduce sugar then the pork will not caramelise as well and it will take longer to get colour on it!**
1. Birds eye chilis are small red chilis that are usually around 3 to 4cm (1.5 – 2″) long. They are very spicy! You can substitute with any chili you want, or even exclude it if you are making this for kids. Just adjust to your taste.
3. Lemongrass is a lovely and very traditional Vietnamese herb used in dishes like this. 1 stalk, white part only, very VERY finely chopped. Add it into the skillet with the garlic.
Free Range Pork Mince
Serving: 153 g Calories: 341 cal (17%) Carbohydrates: 17 g (6%) Protein: 22 g (44%) Fat: 13 g (20%) Saturated Fat: 3 g (19%) Cholesterol: 110 mg (37%) Sodium: 782 mg (34%) Potassium: 425 mg (12%) Fiber: 1 g (4%) Sugar: 16 g (18%) Vitamin A: 30 IU (1%) Vitamin C: 3 mg (4%) Calcium: 40 mg (4%) Iron: 1 mg (6%)
Originally published November 2015. Updated September 2019 with new writing, some new photos, brand new video and most importantly, new Life of Dozer section added!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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