Quick Ground Pork and Cabbage Bowls with Sweet Chili Glaze

This saucy, sweet and spicy dish comes together in just 15 minutes-faster than takeout! Ground pork is quickly browned with cabbage and scallions, then simmered in a blend of sweet Thai chili sauce, soy glaze, hoisin and lime juice. The result is a flavorful, satisfying bowl that’s perfect for busy weeknights.

Serve the pork mixture over fluffy buttery rice and garnish with sesame seeds for a nutty crunch. Each bite is a balance of savory, sweet and tangy notes that will have you coming back for more.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

salt, to tasteView ingredient guideLike ingredientDislike ingredient

pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Thinly slice scallions, separating whites from greens. Quarter lime.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add ground pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
3. Stir scallion whites and shredded red cabbage into the pan with the pork; cook, stirring occasionally, until just tender, 2-3 minutes. Stir in hoisin, sweet Thai chili sauce, 2 1/2 tbsp sweet soy glaze and 1/2 tsp sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime, salt and pepper.
4. Fluff rice with a fork and stir in 1 tbsp butter until melted. Season with salt and pepper. Divide rice between bowls and top with the pork mixture. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken, turkey or beef work well in place of pork.

Is there a substitute for sweet soy glaze?

You can mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a substitute.

Can I make this dish ahead?

The pork mixture can be prepared up to 2 days in advance and reheated. Cook the rice fresh for best texture.