Thai-Style Ground Pork and Cabbage Bowl with sesame, peanuts

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

10 oz. Ground Pork

6 oz. Shredded Red Cabbage

4 oz. Mixed Diced Peppers

3 oz. Shredded Kale

Info 1½ fl. oz. Creamy Roasted Sesame Dressing

Info 0.84 oz. Mayonnaise

½ oz. Seasoned Rice Vinegar

Info ½ oz. Roasted Peanuts

¼ oz. Cilantro

2 tsp. Asian Garlic, Ginger & Chile Seasoning

¼ fl. oz. Hot Sauce

¼ tsp. Red Pepper Flakes

Instructions

Bake the Pork and Peppers

Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Break pork into small pieces.

In provided tray, combine pork and diced peppers. Top with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1 tsp. olive oil.

Bake uncovered in hot oven until pork reaches a minimum internal temperature of 160 degrees, 16-18 minutes.

While pork mixture bakes, continue recipe.

Prepare Ingredients and Make Cabbage Salad

Coarsely crush peanuts in shipping bag.

Stem cilantro and reserve whole leaves.

Add cabbage, kale, dressing, vinegar, and 1/4 tsp. salt to a mixing bowl. Massage dressing and seasoning into vegetables. Set aside.

In another mixing bowl, combine mayonnaise, hot sauce (to taste), and half the red pepper flakes (to taste; reserve remaining for garnish).

Finish the Meal

Carefully remove tray from oven. Drain excess liquid. Tray will be hot! Use a utensil.

Stir pork mixture, breaking pork into smaller pieces.

To serve, top cabbage salad with pork mixture and garnish with spicy mayonnaise (to taste), crushed peanuts, remaining red pepper flakes (to taste), and cilantro. Bon appétit!

Nutrition

• Calories: 620
• Lipides Totaux: 47g
• Sodium: 1180mg
• Glucides Totaux: 20g
• Protéines: 31g