Ginger pork & cabbage rice bowls

Ingredients

Nutrition weights for 4 servings. Changing the batch size keeps the per-serving nutrition the same.

• Pork mince, raw500 g
• White cabbage, core removed400 g
• Carrot, peeled200 g
• White rice, dry240 g
• Fresh ginger, peeled25 g
• Garlic, peeled12 g
• Regular soy sauce45 g
• Lime juice40 g
• White sugar12 g
• Olive oil10 g
• Sesame seeds12 g
• Spring onion, trimmed50 g
• Water for sauce, plus unsalted rice-cooking water80 g

Method

1. Cook the dry rice in unsalted water according to the packet. Rest covered for 5 minutes, then fluff. Meanwhile, thinly shred cabbage, cut carrot into fine matchsticks, grate ginger and garlic, and slice spring onion, keeping pale and green parts separate.
2. Toast sesame seeds in the dry frying pan over medium heat for 1–2 minutes, stirring, until fragrant and lightly golden, then remove. Mix soy sauce, sugar and 80 g water in a bowl.
3. Heat oil in the large frying pan over medium-high heat. Brown pork mince in two batches for 4–5 minutes each, breaking up clumps and letting it sit briefly between stirs to colour. Transfer the first batch to a bowl, then return all pork to the pan. All cooking fat remains included in this recipe.
4. Add ginger, garlic and pale spring-onion parts. Stir for 1 minute, then add carrot and cabbage and stir-fry for 4–6 minutes until softened slightly but still with some bite. Pour in the soy mixture and simmer for 2–3 minutes until glossy and hot throughout; verify pork reaches at least 75°C. Use a large pan so vegetables fry rather than stew; if crowded, cook vegetables in two portions before combining.
5. Take off the heat and stir in lime juice. Divide cooked rice among four bowls and spoon over pork, vegetables and all the sauce. Finish with green spring-onion parts and toasted sesame. No extra salt is needed in the specified recipe because soy sauce supplies it.

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