Pork Rice Bowls with Creamy Slaw

Ingredients

2 Scallions
2 cloves Garlic
³⁄₄ cup White Rice
4 ounces Red Cabbage and Carrot Mix
¹⁄₂ cup Sesame Dressing
10 ounces Ground Pork
2 Tbsp. Ponzu Sauce
2 Tbsp. Soy Sauce
2 Tbsp. Sweet Thai Chili Sauce

Wash and dry produce. Peel and finely chop the garlic, scallion whites. Chop scallion greens and place in a small bowl.

Heat a drizzle of oil in a small pot, add half the garlic and cook until fragrant (30 seconds) add dry rice and stir to coat. Add 1 ¹⁄₂ cups of water and 1 tsp salt. Bring to a boil, then cover and reduce heat to low. Cook the rice until tender (20 minutes)

In a medium bowl combine cabbage and carrot mix, ¹⁄₂ the scallion greens, and ¹⁄₂ the sesame dressing, and 1 Tbsp of Mayonnaise. Set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and season with ¹⁄₂ tsp salt and pepper. Cook breaking up meat into pieces, until browned and cooked through (4 – 6 minutes). Drain any excess grease from pan.

Add scallion whites and remaining garlic to pan with pork, cook until onions 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, 1 tsp hot sauce, and 1 tsp ketchup. Fluff rice with a fork and stir in 1 Tbsp butter 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.

You can use the same amount of Chicken Breast Strips or Ground Beef instead of Ground Pork if you prefer.

• Asian