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Vietnamese-Style Caramelized Ground Pork Bowls

Vietnamese-Style Caramelized Ground Pork Bowls are fresh and packed with good-for-you ingredients. Get the restaurant experience at home!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Keyword dairy free, gluten free
Method Stovetop
Servings 4
Calories 541kcal

Ingredients

For the Quick-Pickled Carrots:

  • 4 oz 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
  • 1 lb 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 Thai Kitchen brand recommended

For the Cilantro Lime Cauliflower Rice:

  • 2 teaspoons vegetable oil
  • 12 oz cauliflower rice fresh or frozen
  • salt and pepper
  • squeeze fresh lime juice
  • 1/4 cup chopped cilantro

For the Green Curry Drizzle:

  • 2 Tablespoons green curry paste Thai Kitchen brand recommended
  • 1 teaspoon sugar
  • 1/2 cup coconut milk full fat recommended
  • 2 Tablespoons chicken broth
  • squeeze fresh lime juice

For the toppings:

  • 8 oz broccoli florets steamed
  • sliced fresh jalapeños
  • chopped cilantro
  • chopped green onion
  • kimchi

Instructions

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 made a week ahead of time.

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 the 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.

For the Cilantro Lime Cauliflower Rice:

  • Get out a large serving bowl then set aside. Place wok or skillet back over high heat then add the oil. Once the oil is hot, add the cauliflower rice, season with salt and pepper, then stir fry until the cauliflower is crisp tender, 3-4 minutes. Add the lime juice and chopped cilantro then stir to combine. Scrape the cauliflower rice into the serving bowl then set aside.

For the Green Curry Drizzle:

  • Place the wok or skillet back over medium-high heat. Add the curry paste then saute for 30 seconds, scraping/flattening/stirring it with a spatula. Add the coconut milk, chicken broth, and sugar then stir until smooth and bring then sauce to a simmer. Turn the heat down to medium then simmer until the sauce is slightly thickened and reduced, 3-4 minutes. Squeeze in a little lime juice to taste.

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.

Notes

Nutrition

Calories: 541kcal | Carbohydrates: 35g | Protein: 24g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 1164mg | Potassium: 994mg | Fiber: 5g | Sugar: 26g | Vitamin A: 6348IU | Vitamin C: 96mg | Calcium: 111mg | Iron: 3mg