Sesame Pork Rice Bowls
- 2 Scallions
- 4 cloves garlic
- 1 cup Rice
- 1 cup shredded red cabbage and carrot mix
- 1/2 cup Sesame dressing
- 2 Tablespoons Mayonnaise
- 1 pound Ground pork (could substitute chicken strips)
- 4 teaspoons Ponzu sauce
- 4 teaspoons Soy sauce
- 1/2 cup Sweet Thai Chili Sauce
- Salt & Pepper
- 2 teaspoons ketchup
- 2 Tablespoons butter
- 4 teaspoons cooking oil
- 2 teaspoons hot sauce
- Wash and dry produce. Peel and finely chop garlic. Trim and thinly slice scallions, separating whites from greens.
- Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Stir in rice, 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve. Taste and season with more salt.
- While rice cooks, in a medium bowl, combine cabbage and carrot mix, half the scallion greens, half the sesame dressing, and half the mayonnaise. Set aside.
- Heat a drizzle of oil in a large pan over medium-high heat. Add pork and season with 1 teaspoon salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Drain any excess grease from the pan.
- Add scallion whites and remaining garlic to pan with pork; cook until scallion whites are just tender, 2-3 minutes. Stir in ponzu, soy sauce, chili sauce, and remaining sesame dressing. Cook, stirring, until thickened, 1-2 minutes. Turn off heat. Taste and season with salt and pepper.
- In a small bowl, whisk together remaining mayonnaise with hot sauce and ketchup. Fluff rice with a fork; stir in butter and season with salt and pepper. Divide rice between bowls and top with pork mixture and slaw. Drizzle with spicy mayo and garnish with remaining scallion greens.