Careme

Ingredients

• Dubreton Organic Ground Pork, 16 OZ 1 package 7.10
• Organic Napa Cabbage 1 small head 1.99
• Green Onion 1 bunch 1.39
• Lime 1 0.59
• Serrano Pepper 1 3.99
• carrot 1 medium
• garlic 3 cloves
• fresh ginger 1 tablespoon minced
• soy sauce 3 tablespoons
• brown sugar or honey 1 tablespoon
• toasted sesame oil 2 teaspoons
• neutral oil 1 tablespoon
• rice 1 cup uncooked
• sesame seeds 1 teaspoon optional
• salt to taste

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the pork and cabbage finish.
2. While the rice cooks, prep the vegetables. Thinly slice about half of 1 small head organic napa cabbage, enough for about 6 packed cups. Julienne 1 medium carrot. Thinly slice 1 bunch green onion, separating the white and green parts. Mince 3 garlic cloves, mince 1 tablespoon fresh ginger, and finely slice 1 serrano pepper, removing seeds for less heat if desired. Cut 1 lime into wedges.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon brown sugar or honey, 2 teaspoons toasted sesame oil, and 2 tablespoons water.
4. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the white parts of the green onion, the 3 minced garlic cloves, the 1 tablespoon minced ginger, and the sliced serrano pepper. Stir for 30 seconds until fragrant.
5. Add the 1 package organic ground pork, 16 ounces. Break it up with a spoon and cook for 5 to 7 minutes until browned and cooked through, letting some edges get caramelized.
6. Pour in the soy mixture and cook for 1 to 2 minutes until the pork looks glossy and lightly glazed.
7. Add the sliced napa cabbage and julienned carrot to the skillet. Toss over high heat for 2 to 4 minutes so the cabbage softens slightly but still keeps some crunch. Taste and add a little salt only if needed.
8. Fluff the cooked rice and divide it between two wide bowls. Spoon the pork and cabbage mixture over the rice, making sure each bowl gets plenty of glossy sauce.
9. Top with the green parts of the sliced green onion and 1 teaspoon sesame seeds if using. Serve with lime wedges on the side to squeeze over the bowls for a bright finish.
10. Plate so the pale green cabbage, orange carrot, and dark glazed pork remain visible in distinct sections rather than fully mixed. If serving wine, pour Riesling or Gamay.