Quick Sweet and Spicy Pork and Cabbage Bowls with Buttery Rice

These saucy pork and cabbage bowls come together in just 20 minutes, making them faster than delivery. Ground pork is browned with crisp red cabbage and scallions, then simmered in a bold sauce of hoisin, sweet Thai chili and sweet soy glaze, finished with a squeeze of lime.

Spooned over buttery jasmine rice and topped with sesame seeds, every bite is a balance of sweet, spicy and savory. Perfect for busy weeknights when you crave something satisfying without the wait.

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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

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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, cover and 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 it up, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
3. Stir scallion whites and shredded cabbage into the pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. Stir in hoisin, chili sauce, 2 1/2 tbsp sweet soy glaze (5 tbsp for 4 servings) and 1/2 tsp sugar (1 tsp for 4) until combined. Turn off heat. Season with juice from half the lime (whole lime for 4), salt and pepper.
4. Fluff rice with a fork and stir in 1 tbsp butter (2 tbsp for 4 servings) until melted. Season with salt and pepper. Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well. Just be sure to cook until no longer pink and adjust seasoning as needed.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a quick substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water to loosen the sauce.