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Sweet Chili Pork and Rice Bowl

A comforting and flavorful dish that combines tender ground pork with crunchy coleslaw and sweet chili sauce over fluffy rice, perfect for family gatherings and weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp sesame oil A must-have for authentic flavor. Use a high-quality brand for the best taste.
  • 1 lb 95% lean ground pork Leaner pork helps keep this dish healthier. Substitute with turkey or chicken if preferred.
  • 1 tsp kosher salt Enhances all the flavors; adjust to your taste.
  • 1/2 tsp black pepper Freshly ground makes a difference.
  • 2 cloves garlic, minced Fresh garlic packs a punch of flavor.
  • 1 tbsp ginger, minced Adds warmth and depth to the dish.
  • 12 oz coleslaw mix (shredded green or purple cabbage & carrots) Recommended organic if available for crispness and flavor.
  • 1 cup shelled edamame A protein boost! Frozen works well here.
  • 1/2 cup sweet Thai chili sauce Look for brands that use real sugar and natural ingredients for the best flavor.
  • 2 cups cooked white rice Jasmine or basmati can be used for an aromatic touch.
  • 4 stalks green onions, sliced For garnish and a fresh flavor.
  • 2 tbsp fresh basil Use fresh whenever possible for the best aroma and taste.
  • 2 tbsp fresh cilantro Use fresh whenever possible for the best aroma and taste.
  • as needed toppings Chili crisp, sambal olek, Sriracha, sliced almonds, cashews, or sesame seeds To add crunch and spice.

Method
 

Preparation
  1. Prepare Your Ingredients: Before you begin cooking, have everything chopped and ready to go for a smooth process.
Cooking
  1. Heat the Oil: In a large skillet, heat the sesame oil over medium-high heat until shimmering but not smoking.
  2. Cook the Pork: Add the ground pork, kosher salt, and black pepper to the skillet. Cook for about 7 to 9 minutes, breaking it up until browned and cooked through.
  3. Aromatics: Add in the minced garlic and ginger. Stir for 1 minute until fragrant, ensuring the garlic doesn’t burn.
  4. Incorporate Veggies: Toss in the coleslaw mix, shelled edamame, and sweet Thai chili sauce. Cook for 3 to 5 minutes, stirring occasionally until the cabbage has softened yet retains some crunch.
  5. Assemble the Bowls: Divide the cooked white rice among serving bowls. Top generously with the pork and cabbage mixture.
  6. Garnish and Serve: Sprinkle with sliced green onions, fresh basil, and cilantro. Drizzle with optional chili crisp or your favorite hot sauce and add your choice of nuts or seeds for crunch.

Notes

Storage Recommendations: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before eating. You can prep the pork mixture ahead of time and store it in the refrigerator, ready to reheat before serving.