Vietnamese Pork Bowls

Make these tonight. You won’t be disappointed.

For the pork:

1 ½ tablespoons cooking oil

½ cup onion, minced

1 tablespoon Queen George’s, minced

2-3 cloves garlic, minced

1 hot chili pepper, minced, or sub ½ teaspoon chili flake

1 pound ground local pork

3 tablespoons Queen George’s ginger syrup

2 tablespoons brown sugar

2 tablespoons fish sauce

To serve:

Cooked white rice

Shredded cabbage

Julienned carrots

Thinly sliced green onion (green part)


Heat the oil over medium high heat. Add the minced onion, Queen George’s, garlic, and chili. Saute 2 minutes or until slightly soft. Add ground pork, ginger syrup, sugar, and fish sauce, break up the meat, stirring occasionally until thoroughly browned. Then leave it undisturbed until the sugars start to caramelize. A little char is nice. 

Meanwhile, steam some rice, and prep your veggies. Assemble the rice bowls, topped with sriracha to taste. Yum.