Gluten-Free Vietnamese Caramelized Pork Bowls with Rice

Ingredients

• about 680 g Pork shoulder, cut into cubes
• 0.25 cup Coconut aminos
• 2 tbsp Fish sauce
• 2 tbsp Brown sugar
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 0.5 tsp Black pepper
• 4 cups Cooked rice
• 0.25 cup Green onions, sliced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 680 g pork shoulder, cut into cubes, with the 0.25 cup coconut aminos, 2 tbsp fish sauce, 2 tbsp brown sugar, 3 cloves garlic, minced, 1 tbsp ginger, minced, and 0.5 tsp black pepper. Stir everything together to coat the pork evenly. Let this marinate for at least 15 minutes.
2. 2Place a large 30.48 cm skillet over medium-high heat. Allow the skillet to get hot for about 2 minutes.
3. 3Carefully add the marinated pork to the hot skillet. Cook for 15-20 minutes, stirring occasionally, until the pork is browned and has a caramelized glaze. The pork should reach an internal temperature of 63°C.
4. 4While the pork is cooking, prepare your bowls. Measure the 4 cups of cooked rice into four individual serving bowls.
5. 5Once the pork is cooked and caramelized, spoon the pork over the rice in each bowl.
6. 6Garnish the bowls with the 0.25 cup green onions, sliced.

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