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Ingredients:
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 2 cloves garlic, minced
- 1 tablespoon grated fresh lemongrass (or 1 teaspoon lemongrass paste) – see note below
- 1 red Fresno chili, thinly sliced (optional, adjust for spice preference)
- 1/2 small onion, diced
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce, low-sodium preferred
- 1 tablespoon fish sauce (substitute with soy sauce for a milder flavor)
- 1 teaspoon sriracha (optional)
- 2 cups cooked white or brown rice
- Chopped fresh cilantro, for garnish
- Lime wedges, for garnish
Note: Lemongrass can be tricky to find fresh. Look in the produce section of your grocery store near chilies and ginger. If unavailable, substitute with 1 teaspoon lemongrass paste.
Instructions:
- Cook the Rice: Prepare your favorite white or brown rice according to package instructions. While the rice cooks, move on to the next steps.
- Sauté the Aromatics: Heat oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add the Flavor Builders: Stir in garlic, lemongrass, and chili (if using). Cook for 30 seconds until fragrant.
- Introduce the Sauce: Add brown sugar, soy sauce, fish sauce, and sriracha (if using) to the pan. Stir to combine and bring to a simmer.
- Simmer and Thicken: Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly. Taste and adjust seasonings with additional soy sauce or sriracha if desired.
- Assemble the Bowls: Divide cooked rice among bowls. Top with the lemongrass pork mixture. Garnish with fresh cilantro and a squeeze of lime wedge.
Tips:
- Veggie Boost: Add chopped carrots or bell peppers while sautéing the aromatics.
- Noodles Instead: Swap rice for rice noodles for a different texture.
- Leftovers: Store leftover cooked pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently and serve over fresh rice.
Enjoy this easy and flavorful Vietnamese-inspired dish!