These sweet Thai chili ground pork rice bowls bring together savory pork, tender cabbage and carrots and a glossy sauce with sweet, tangy and lightly spicy notes.
The stir-fry is spooned over buttery jasmine rice, then finished with fresh scallion greens and crispy fried onions for crunch.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Wash and dry the produce. In a small pot, combine the jasmine rice, 3/4 cup water and a generous pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15 to 18 minutes. Keep covered off the heat until serving.
- While the rice cooks, trim and thinly slice the scallions. Keep the white and green parts separate.
- In a small bowl, stir together the sweet Thai chili sauce, ponzu sauce, 2 1/2 tablespoons sweet soy glaze, 2 1/2 teaspoons rice wine vinegar and 1/2 teaspoon sugar.
- Heat the cooking oil in a large pan over medium-high heat. Add the scallion whites and cook, stirring, until just softened, about 1 minute.
- Add the ground pork and garlic powder to the pan. Season with salt and pepper. Press the pork into an even layer and let it brown undisturbed on the bottom, 3 to 4 minutes.
- Break the pork into pieces with a spatula and continue cooking until cooked through, 1 to 2 minutes more. Ground pork should reach an internal temperature of 160°F.
- Pour the sauce into the pan and cook, stirring, until it lightly thickens and coats the pork, about 1 minute.
- Stir in the red cabbage and carrot mix. Cook until just tender, 2 to 3 minutes. Taste and season with more salt and pepper if needed.
- Fluff the rice with a fork, then stir in the butter until melted.
- Divide the buttery rice between bowls. Spoon the pork and cabbage stir-fry over the top, then garnish with scallion greens and crispy fried onions.
Recipe Tips
Let the pork sit undisturbed for the first few minutes in the pan so it can brown before you break it apart.
Keep the scallion greens separate from the whites; the whites cook into the stir-fry while the greens add a fresh finish.
Add the cabbage and carrot mix near the end so it becomes tender without losing all of its texture.
Measure the sweet soy glaze for the sauce rather than adding it all at once; the cooking method uses 2 1/2 tablespoons for 2 servings.
For food safety, cook the ground pork until it reaches 160°F.
FAQ
What is in the sauce for these pork rice bowls?
The sauce combines sweet Thai chili sauce, ponzu sauce, sweet soy glaze, rice wine vinegar and a small amount of sugar.
When is the ground pork fully cooked?
Ground pork is fully cooked when it reaches an internal temperature of 160°F.
Should I cook the cabbage before adding the sauce?
No. Cook the pork with the sauce first, then stir in the cabbage and carrot mix at the end and cook just until tender.
Why separate the scallion whites and greens?
The scallion whites are cooked briefly to flavor the pork, while the greens are saved for a fresh garnish.
What allergens are present in this recipe?
Based on the listed ingredients, this recipe may contain fish, soy, wheat, sesame and milk.
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