Serves 6
- Ingredients:
- 2 lb – Ground Pork
- 1 – large onion; chopped
- 6 cloves – garlic; fine diced
- 1 TBSP – ginger; finely chopped
- 1 – habanero pepper; finely chopped
- 1 – cabbage head; coleslaw sliced
- 2 – large carrots; shredded
- 2 TBSP – Avocado oil (or vegetable oil)
- 6 TBSP – Tamari (or soy sauce)
- 2 TBSP – Toasted Sesame Oil
- 1 TBSP – Sriracha
- 2 eggs
- 1/2 – 1 tsp each serving – Rice wine vinegar (accompaniment)
- Cilantro (chopped accompaniment)
In a large pot or dutch oven over medium-high heat, add the ground pork in a layer and brown both sides. While browning, cut into 1/2″ x 1/2″ pieces and set aside when 3/4 cooked.
In the same pot over medium-high heat, add 2 TBSP avacado oil, onions, garlic and sauté to soften the onions – about 4 minutes.
Add the ginger and habanero and sauté for 2 minutes. Add the cabbage, carrots and sauté for 2 minutes.
Add the cooked pork, 6 TBSP Tamari, 2 TBSP Sesame oil, 1 TBSP Sriracha and saute for 2 minutes. Set heat to simmer and cover until cabbage arrives at desired al dente texture. While simmering, whip 2 eggs and cook omelet/crepe style. Chop as desired and add to finished cabbage mixture.
Serve with freshly chopped Cilantro, rice wine vinegar splash, and any additional toasted seame oil, Tamari, or hot sauce.