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


  1. Wash and dry produce. Peel and finely chop garlic. Trim and thinly slice scallions, separating whites from greens.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


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