Recipe: Caramelised Pork Stir Fry

This is a great way to do something different with mince meat.  Works best with pork or turkey mince.


  • 500g pasture fed pork mince
  • 1 1/2 tbsp peanut oil
  • 1 onion, finely diced
  • 2 tsp grated fresh ginger
  • 1 tsp grated fresh turmeric
  • 2 large cloves garlic, crushed
  • 1 stalk lemongrass, finely chopped
  • 1 small thai chilli, deseeded and finely chopped
  • 5 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 carrot, grated
  • 1 big handful of spinach
  • 1 shallot, finely sliced
  • 1/2 cup raw cashews


  • Heat the oil in a large wok over high heat.
  • Add, onion, ginger, turmeric, garlic, lemongrass and chilli and cook for 2-3 minutes.
  • Add the pork mince and cook for approximately 3 mins until pork is white all over.  Use a wooden spoon to break up the chunks of meat.
  • Add the sugar and fish sauce.  Stir once and then leave to cook until all the juices cook out and pork starts to caramelise – about 2-3 mins.  Stir again and then leave for 1 min to get more caramelisation.  Repeat once or twice more until caramelised to your liking.
  • Add in carrot and spinach and stir until spinach is wilted.
  • Serve over vermicelli noodles or in bowl with quinoa, cucumber and lettuce.  Sprinkle top with shallots and cashews.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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