Looking for a quick dinner that won’t break the bank or leave you stuck in the kitchen all evening? We’ve all been there – staring into the fridge at 6 PM, wondering what to make with that package of ground pork that needs to be used up. This ground pork rice bowl has become my go-to solution for those busy weeknights when I want something filling and tasty, but don’t have the energy for anything complicated. The best part? It comes together in about 20 minutes, uses just one pan, and you probably already have most of the ingredients in your pantry.
Possible Ingredient Alternatives
Ground pork can be substituted with ground chicken, turkey, or crumbled firm tofu for a leaner or vegetarian option. Adjust cooking time slightly, as poultry and tofu cook faster than pork. Fish sauce can be replaced with soy sauce or coconut aminos for a similar umami flavor, though use slightly less as they are saltier. For those avoiding sugar, coconut sugar or a sugar substitute like stevia can be used, but start with half the amount and adjust to taste. These alternatives maintain the dish’s savory-sweet profile while accommodating different dietary needs. When using tofu or sugar substitutes, you may need to add a small amount of oil during cooking to compensate for the reduced fat content.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 40-50 g
- Fat: 30-35 g
- Carbohydrates: 75-85 g
Ingredients
For the main bowl:
- 1 small shallot (finely minced)
- Black pepper to taste (freshly ground preferred)
- 2 tbsp fish sauce
- Butter for cooking
- 2 Thai chilies (thinly sliced, seeds removed for less heat)
- 2 cups cooked rice (day-old rice works best for texture)
- 1 tbsp minced garlic (freshly minced for best flavor)
- 1 lb ground pork
For the caramel:
- 3 tbsp sugar
For garnish and serving:
- Ground black pepper
- Thai chili peppers
- Cucumber slices
- Green onions (thinly sliced)
Step 1: Prepare Ingredients
Begin by mincing the shallot and garlic.
Chop the green onions and Thai chilis, then slice the cucumbers.
Set all these prepared ingredients aside, ready for use in cooking and serving.
Step 2: Make the Nuoc Mau (Vietnamese Caramel)
In a frying pan over medium-low heat, add sugar and let it slowly dissolve while occasionally stirring.
Continue cooking and stirring gently until the sugar dissolves completely and turns a dark amber color, which should take about 5-6 minutes.
This will create your nuoc mau for later integration into the dish.
Step 3: Cook the Ground Pork
Turn the heat up to medium-high and add the ground pork to the pan with the nuoc mau.
Use a spatula to break up the ground pork, ensuring there are no large clumps.
Brown the pork for a few minutes until it’s cooked through.
Step 4: Sauté Aromatics and Season
Add the minced shallots, garlic, and chopped Thai chilis to the browned pork.
Sauté everything together for about 1 minute.
Then, season the mixture with fish sauce and stir well.
Allow the pork to cook without moving it around too much to enable a bit of caramelization and crust to form at the bottom of the pan.
Add black pepper and make any final seasoning adjustments according to taste.
Step 5: Assemble and Serve
In a serving bowl, add a scoop of white rice and place a knob of butter in the center.
Top the rice with the caramelized ground pork mixture.
Garnish with chopped green onions, additional Thai chili for heat, and a sprinkle of freshly ground black pepper.
Serve with sliced cucumbers on the side, and enjoy your flavorful dish!
