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Meal prep sticky caramel pork stir-fry recipe
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Prep Time:
145 minutes
Cook Time:
10 minutes
Total Time:
155 minutes
Marinate pork early for speedy midweek stir-fry prep.
Ingredients:
  • 1 red capsicum, deseeded, cut into thin strips
  • 1 carrot, peeled, shredded (see note)
  • 160g (2 cups) shredded white cabbage
  • 2 green shallots, sliced diagonally
  • 500g pork mince
  • 16.00 gm brown sugar
  • 2 tsp finely grated fresh ginger
  • 1 ½ tsp fish sauce
  • 2½ tbsp soy sauce
  • 1 lime, halved
  • 1 ½ tbsp vegetable oil
  • Microwave jasmine rice, to serve
  • Fresh coriander leaves, to serve (optional)
Instructions:
  • In a large Ziplock bag, stack the capsicum, carrot, cabbage, and shallot neatly. Squeeze out any extra air before sealing the bag securely. Refrigerate for up to 4 days.
  • Place pork mince in a medium Ziploc bag. Add brown sugar, ginger, fish sauce, and 1½ tbs soy sauce. Seal the bag and mix ingredients evenly by massaging them. Remove excess air from the bag, seal tightly, and refrigerate for at least 1 hour or up to 4 days.
  • Juice half a lime. In a wok or deep frying pan, heat 1 tablespoon of oil over high heat. Add the pork mixture and cook, breaking up lumps with a wooden spoon, for 2 minutes until lightly browned. Continue cooking for 3-5 minutes until liquid evaporates and meat caramelizes. Mix in lime juice, then transfer to a large bowl.
  • Lower the heat to medium-high and heat the rest of the oil in the pan. Stir in the vegetable mixture and remaining soy sauce, stir-frying for 2-3 minutes until tender-crisp. Next, add the pork to the pan and continue to stir-fry until well combined.
  • Take the other half of the lime and slice it into wedges. Serve the rice and pork mixture in individual bowls. If desired, sprinkle with fresh coriander before serving.

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