1 lb fresh ground pork
1 Tbsp oil, canola or grapeseed
1 medium onion, minced
4 cloves garlic, pressed
1 Tbsp fresh ginger, grated
2 cups beef stock
¼ cup fish sauce
2 Tbsp tomato paste
3 tsp sugar
1 Tbsp chili paste
1 Tbsp vinegar or fresh squeezed lime juice
1 Tbsp vinegar or fresh squeezed lime juice
½ tsp black pepper
¼ tsp 5 Spice Powder
2 Tbsp tapioca starch
1/4 cup water
1/4 cup water
Heat oil in a wok or skillet over high heat, add garlic, ginger and onion. Cook for 5 minutes.
Add the ground pork and
fry, stirring constantly to keep consistency free from large lumps. Remove from heat and drain off fat.
Add sugar, fish sauce, tomato paste, beef broth, 5 spice powder, chilli
sauce, vinegar/lime juice and pepper, cook for 15 minutes. Stirring often to prevent scorching.
Mix the tapioca starch and water together then pour slurry into the simmer sauce, stirring constantly to prevent sticking and clumping. Cook for 3 minutes.
Serve over steamed rice. Traditionally served with lettuce and nuoc cham. Place some
shredded lettuce on top of the meat and rice then drizzle some nuoc cham over the lettuce. Eat and enjoy! We like it with meat sauce and rice only at Snowy Palms, but do whatever you want.
