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2 tbsp. vegetable or olive oil, divided
1 lb Lepp’s ground pork
1 small onion, chopped
16 ounce bag coleslaw mix OR
4 cups shredded cabbage (using savoy cabbage helps the cabbage melt into the mix)
2 carrots, grated or thinly sliced
2 tbsp. soy sauce
1 tsp. sesame oil
2 tsp. freshly grated ginger
2 cloves garlic, minced
1 tsp. Shichimi Togarashi spice or Chinese 5 spice blend (optional)
Sliced green onions
Toasted Sesame seeds
Rice or noodles
Heat 1 tbsp. vegetable or olive oil in a large skillet, add ground pork and brown the pork until no longer pink. Remove from pan, setting aside while you saute the veggies. Return skillet to heat, add 1 tbsp. oil and sesame oil. Add the cabbage and carrots or coleslaw mix, soy sauce, ginger, garlic, optional spice mix and saute until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down. Return the pork to the pan, and stir to combine.
Serve over rice or noodles, sprinkle sesame seeds and sliced green onions for garnish.
Optional drizzling sauce:
1/4 cup mayonnaise
1 tsp. The Wooden Boat Nuoc Cham (can use rice vinegar instead but this has so much more flavour)
1 tsp. soya sauce
¼ tsp. Little Saigon Hot Chili oil (can replace with Sriracha)
Mix all ingredients together. Prepare at least 30 minutes before serving to allow flavours to blend. Taste, and add more chili oil if you like lots of heat!
Provide additional soya sauce, Hot Chili oil, or Sesame Oil for topping bowls.