Egg Roll Pork Bowl For 2

I buy ground pork like once a month, fully believing this is the time I will make breakfast sausage from scratch. I have never actually gotten around to it because I either sleep too late or opt for a bagel from Nervous Charlie’s (cannot recommend them enough), which means I have to figure out what to do with the ground pork. Sometimes I make these meatballs, and sometimes I make this pork bowl. This recipe is for two people, but could easily be doubled to feed four. I find that half a cup of uncooked brown rice (I’m usually a white rice groupie but I prefer brown rice with this recipe) makes just enough for 2 people to have a good pork/veggie/rice ratio. Top it with even more chili sauce for a good time.

1 tbsp neutral oil 

1/2 lb ground pork 

1 small yellow onion or ½ of a large yellow onion, diced 

3 cups cabbage, chopped (about 1/4 of a cabbage)

1 carrot, peeled and diced

1 stalk of celery, diced

2 cloves of garlic, finely chopped or minced

1 tbsp soy sauce 

1 tsp chili paste or sauce (optional) 

Green onions for garnish (optional) 

Brown rice for serving

Heat the oil in a skillet over medium high heat, add the ground pork and salt and pepper it. Cook until the pork is browned, around 10 minutes. Once the pork is browned, transfer it with a slotted spoon to a plate covered in a paper towel to drain. Add onion and cabbage to the pan with the pork fat, salt and pepper the veggies, and sauté for about 5 minutes until the onion is translucent and the cabbage is softening. Add the celery and carrot with additional salt and pepper, sauté for another 5 or so minutes until the carrot is soft and the cabbage has started to get crispy on the edges. Add the garlic and cook for an additional 2 minutes. Stir in the reserved pork and turn the heat off. Stir in soy sauce and chili paste (if using). Top with scallions and serve over brown rice.