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Becky Excell’s Caramelized Pork and Leek Spring Roll Bowl
Introduction from Becky Excell
Sticky-sweet, umami pork over soft rice vermicelli with a colourful tangle of carrot, cabbage, pepper and crunchy beansprouts. It’s like a deconstructed spring roll (no deep-frying required) that you can justify eating for lunch! Leek greens and ginger bring fragrance, while the sugar and fish sauce work harmoniously to ensure those glossy, savoury, caramelized twangs. It’s big flavour guaranteed and straight into bowls in next to no time. Fresh lime at the end makes everything pop.
Ingredients
Method
Place a large non-stick wok over a high heat and add the oil. Add the leek, ginger and chilli flakes and stir fry for 2–3 minutes until fragrant.
Add the minced pork, break it up and cook for 2 minutes. Sprinkle over the sugar, fish sauce and 1 tablespoon of the soy sauce. Let it sizzle undisturbed until the liquid evaporates and the pork browns, then stir. Stir once or twice more until sticky and caramelized.
Add the carrot, red pepper, cabbage and beansprouts and stir fry for 5–6 minutes until just tender with a little bite. Stir in the remaining soy sauce.
Meanwhile, cook the noodles according to the packet instructions, and drain. Divide the noodles between 2 bowls, spoon over the pork and veg, top with the spring onion greens and serve with lime wedges to squeeze over just before eating.
Notes
This can be stored in the fridge for up to 2 days in airtight containers. Reheat in the microwave until piping hot.
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