Ingredients
Yield: 4 servings
- Total Time: 30 minutes
- 1 tablespoon neutral oil, such as canola or safflower
- 1 pound ground pork
- Salt and pepper
- 3 scallions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons unsalted butter
- 1 pound green or red cabbage, chopped into 1-inch pieces (about 5 cups)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, plus wedges for serving
- ¼ teaspoon crushed red pepper
- ½ cup coarsely chopped cilantro, plus more for garnish
- Cooked rice (such as short-grain white or brown rice), for serving
Instructions
In a 12-inch nonstick skillet, heat oil over medium-high. Add pork, season with salt and pepper and cook, stirring occasionally and breaking up the meat until no longer pink, about 5 minutes.
Add scallions, garlic and ginger, and stir until fragrant, 30 seconds. Transfer the pork mixture to a plate.
Add 2 tablespoons of the butter to the skillet and stir until melted. Add cabbage, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and golden in spots, 5 minutes
Stir in the pork mixture (and any accumulated juices), then add fish sauce, lime juice, crushed red pepper and the remaining 1 tablespoon butter, and mix well. Turn off the heat. Season with salt and pepper and stir in cilantro.
- Divide pork and cabbage mixture over rice in bowls. Top with more cilantro and serve with lime wedges for squeezing over.