For a while now I have been seeing Pork Roll in a Bowl recipes floating around the internet. With cabbage in season, I decided it was time to give it a try. We’re not big cabbage eaters, except for the occasional sauerkraut kicks we go on. But seeing it in the stores had it on my mind.
This recipe is surprisingly easy and amazingly satisfying. Someone in my household might have declared it her new birthday meal. Which is months away, by the way. So yeah, pretty good.
For my pescatarian friends, substitute the pork with shrimp. And my Vegetarian buddies, skip the fish sauce and pork, and load up with additional seasonal vegetables- carrots, green onions, daikon radish, and maybe some adzuki beans!
Pork Roll in A Bowl
1T. avocado oil
1 lb ground pork, pasture raised
1/2 head of green cabbage, finely shredded
1 small onion, finely sliced.
3 cloves garlic, diced
3-5 radishes, finely chopped
2t. fish sauce
2T. coconut aminos
2T. sesame oil
Toasted black sesame seeds
Hot Pepper Drizzle, recipe to follow
Heat a large, deep sided skillet with avocado oil. Sautee the ground pork until just done.
Stir in the cabbage, onion, and radish shreds. Pour in the fish sauce, coconut aminos, and stir thoroughly until all ingredients are incorporated.
When the dish is close to complete, add the garlic. Give it a good stir and allow it to meld together.
At the end, drizzle the sesame oil over the top and mix well.
To serve, place in a dish and sprinkle the toasted black sesame seeds and Hot Pepper Drizzle on top! Enjoy!
Hot Green Pepper Drizzle
4-6 Green Finger Peppers, stems removed
1/2c. olive oil
2-3 cloves garlic, diced
sea salt, to taste
Chop your peppers and set in the food processor.
Puree the peppers, slowly adding the oil until they begin to mix well.
Add the garlic and salt and incorporate.
Process until you reach a consistency you like. (*I prefer a rougher texture, so I left my peppers small but still visible.)