Egg-Free Vietnamese Caramelized Pork Bowls

Ingredients

• 1.5 lbs Pork shoulder
• 3 tbsp Fish sauce
• 3 tbsp Sugar
• 4 cloves Garlic
• 1/2 tsp Black pepper
• 2 cups Rice
• 1 medium Carrot
• 1/2 medium Daikon radish
• 1/4 cup Rice vinegar
• 2 tbsp Sugar (for pickling)
• 1/4 cup Water (for pickling)
• 1/4 cup Cilantro
• 2 stalks Green onions

Instructions

1. 1Cut the 1.5 lbs Pork shoulder into bite-sized pieces, about 1-inch cubes. In a medium bowl, combine the pork pieces with 3 tbsp Fish sauce, 3 tbsp Sugar, 4 cloves minced Garlic, and 1/2 tsp Black pepper. Stir everything together until the pork is evenly coated. Cover the bowl and let it marinate at room temperature for at least 30 minutes.
2. 2While the pork marinates, cook the 2 cups Rice according to your preferred method. Ensure the rice is cooked through and fluffy.
3. 3Prepare the pickled vegetables. Peel and shred the 1 medium Carrot and 1/2 medium Daikon radish. In a separate medium bowl, whisk together 1/4 cup Rice vinegar, 2 tbsp Sugar (for pickling), and 1/4 cup Water (for pickling) until the sugar is dissolved. Add the shredded carrot and daikon radish to this pickling liquid. Stir to combine and let them sit for at least 15 minutes to soften and pickle.
4. 4Heat a large skillet or wok over medium-high heat (about 375°F or 190°C). Add the marinated pork, ensuring not to overcrowd the pan; cook in batches if necessary. Cook for 8-12 minutes, stirring occasionally, until the pork is browned and the sauce has thickened and caramelized. The pork should be cooked through, reaching an internal temperature of 145°F (63°C).
5. 5Chop the 1/4 cup Cilantro and slice the 2 stalks Green onions. Once the pork is cooked, remove it from the heat.
6. 6To serve, divide the cooked 2 cups Rice among four bowls. Top the rice with the caramelized pork. Drain the pickled vegetables and add a portion to each bowl. Garnish with the chopped cilantro and sliced green onions.

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