Sesame Pork Rice Bowls




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20 oz ground pork

2 cups rice

2 scallions bunches

4 cups red cabbage and carrot mix

4 oz sesame dressing

4 oz ponzu sauce

4 oz soy sauce

4 oz sweet Thai chili sauce

2 tsp ketchup

2 tsp hot sauce

4 tbsp mayonnaise

2 tbsp butter


In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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.

Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.

While rice cooks, in a medium bowl, combine cabbage and carrot mix, half the scallion greens, half the sesame dressing, and 1 TBSP mayonnaise (2 TBSP for 4 servings). Set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and season with ½ tsp salt (1 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there's excess grease in your pan, carefully pour it out.)

Add scallion whites to pan with pork; cook until scallion whites are just tender, 2-3 minutes. Stir in ponzu, soy sauce, chili sauce, and remaining sesame dressing. Cook, stirring, until thickened, 1-2 minutes. Turn off heat. Taste and season with salt and pepper.

In a small bowl, whisk together 1 TBSP mayonnaise (2 TBSP

for 4 servings), 1 tsp hot sauce (2 tsp for 4), and 1 tsp ketchup (2 tsp for 4). Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. Divide rice between bowls and top with pork mixture and slaw. Drizzle with spicy mayo and garnish with remaining scallion greens.


Might be good with venison




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