Sweet Chili Pork and Cabbage Stir-Fry with Crispy Onions

This stir-fry brings together savory ground pork, tender cabbage and a sweet-spicy sauce that coats every bite. The combination of soy glaze, ponzu, Thai chili sauce and rice vinegar creates a balanced flavor that’s both bold and comforting.

Ready in just 20 minutes, this dish is perfect for busy weeknights. Serve over fluffy jasmine rice and top with crispy fried onions and fresh cilantro for added crunch and brightness.

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Ingredients

0.5 cup Jasmine RiceView 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. 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. Simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, in a small bowl, whisk together sweet soy glaze, chili sauce, ponzu and half the rice vinegar. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add ground pork and garlic powder; season with salt and pepper. Press into an even layer and cook undisturbed until browned, 3-4 minutes. Break up the meat and continue cooking until cooked through, 1-2 minutes. Stir in the sauce and cook until slightly thickened, about 1 minute.
4. Add the red cabbage and carrot mix to the pan. Cook until just tender, 2-3 minutes. Season with salt and pepper to taste. Turn off heat.
5. Fluff the rice with a fork and stir in butter until melted. Divide rice among bowls, top with stir-fry, crispy fried onions and torn cilantro leaves. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well as substitutes.

Can I make this dish ahead of time?

The stir-fry is best served 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 use instead of ponzu sauce?

A mix of soy sauce and a splash of lemon or lime juice can mimic ponzu’s tangy flavor.