Asian Pork & Cabbage over Brown Rice
Active Time: 40 minutes / Cook Time: 45-55 minutes / Total Time: 60 minutes, including overnight soak of the rice
Makes 4 servings
Nutrition Corner: Cabbage
Cabbage is part of the cruciferous vegetable family and contains health promoting sulfur containing compounds. Cabbage has been heavily studied and has been shown to provide cardiovascular and cancer protection as well as a decreased risk for type 2 diabetes. Other cruciferous vegetables include arugula, bok choy, broccoli, cauliflower, collard greens, kale, mustard greens, radish, turnip, and watercress.
- 1 cup brown rice, soaked overnight*
- 1 ¾ cup water
- 1/2 teaspoon fine sea salt, divided
- ¼ cup gluten-free tamari
- ¼ cup water
- 2 teaspoons Sriracha OR Gochujang chili paste
- 1 teaspoon rice wine vinegar OR white wine vinegar
- 2” piece of ginger, peeled and minced, divided
- 3 garlic cloves, 2 thinly sliced, 1 minced, divided
- 2 teaspoons toasted sesame seeds, divided
- 1 teaspoon toasted sesame oil, divided
- ¼ teaspoon honey
- 2 scallions, thinly sliced
- 2 teaspoons coconut oil
- ¾ cup chopped onion
- 1 lb. ground pork
- 1 large carrot, julienned, 2 tablespoons set aside
- 1 Daikon radish OR 4-5 regular radishes, julienned, 2 tablespoons set aside
- 8-10 cups thinly sliced Savoy OR Napa cabbage, 1 cup set aside
- 1 cup chicken broth
- ½ teaspoon fish sauce (or substitute ¼ teaspoon tamari and ¼ teaspoon broth)
*Soak rice in 2 cups warm water in a bowl overnight
- Drain the rice. Add it to a large saucepan with 1 ¾ cup water and ¼ teaspoon salt, bring to a boil, reduce the heat to low, cover, and cook until tender, 25-45 minutes. (Start checking on the early end.) Remove from the heat and leave covered.
- While the rice cooks: In a medium bowl, combine tamari, ¼ cup water, Sriracha, vinegar, 1 teaspoon ginger, sliced garlic, ½ teaspoon sesame seeds, ¼ teaspoon sesame oil, honey, and scallions. Whisk well and set the sauce aside.
- In a large skillet, add the coconut oil and ¾ teaspoon sesame oil and heat over medium. When the coconut oil is melted, add the onions and cook 5 minutes, stirring occasionally.
- Add the minced garlic and remaining ginger and cook, stirring, one minute.
- Add the pork and cook, breaking up with the edge of a wooden spoon, until completely browned.
- Add the cabbage, carrot, and daikon radish minus the reserved amounts and cook, stirring, until the cabbage begins to wilt.
- Add chicken broth and cook, stirring occasionally, until the broth is reduced to a thin layer on the surface of the pan and the carrot and daikon radish pieces are tender but still have some bite, about 10 minutes. Remove from the heat and stir in the fish sauce.
- Place ¼ of the rice and ¼ of the pork mixture on each of 2 plates. Drizzle each with ¼ of the sauce, making sure each serving gets some of the garlic slices, ginger, and scallions. Sprinkle over each ¼ of the remaining cabbage, carrot, radish, and sesame seeds. Serve.
- Package remaining portions, including toppings, in airtight containers for lunches tomorrow. Refrigerate until needed.
*The crunch of the slightly cooked onion and the chew of the slightly cooked mushroom are part of the texture of this dish. If you’d rather they be tender, cook in a skillet in a teaspoon of coconut oil for about 5-6 minutes over medium before adding to the pizza.
**If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 10 with tongs and a spatula, and then removing the parchment.