Sweet Chili Pork and Cabbage Stir-Fry with Crispy Onions

If you’re tired of the same old stir-fry combinations, this sweet chili pork and cabbage version will shake things up. Garlicky ground pork simmers in a savory-sweet blend of soy glaze, ponzu, Thai chili sauce and rice wine vinegar, creating a sauce that’s both bold and balanced.

Tender sautéed cabbage and carrots join the pork, then everything is spooned over fluffy jasmine rice and topped with crispy fried onions and fresh cilantro. Ready in just 20 minutes, it’s the perfect weeknight dinner that feels anything but ordinary.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine sweet soy glaze, chili sauce, ponzu and half the vinegar. If you like a sweeter sauce, stir in a pinch of sugar.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, about 1 minute. Add pork and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook without stirring until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. Stir in sauce and cook, stirring, until slightly thickened, about 1 minute.
4. Stir red cabbage and carrot mix and scallion greens into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. Turn off heat. Fluff rice with a fork; stir in 1 tablespoon butter. Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well. Adjust cooking time as needed.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave.

What can I substitute for ponzu sauce?

Mix 2 parts soy sauce with 1 part lemon or lime juice as a substitute.