Pork and Cabbage Rice Bowl
Ground pork fried down with shredded cabbage over rice. Cheap and quick.
Cook the rice according to package directions and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the ground pork and cook 6–7 minutes, breaking it up, until browned.
Add the garlic, ginger, and chili flakes and cook 30 seconds until fragrant.
Add the shredded cabbage and cook 5–6 minutes, stirring often, until wilted and starting to brown.
Pour in the soy sauce and toss for 1–2 minutes until everything is coated and glossy.
Divide the rice among four bowls, top with the pork and cabbage, and scatter the green onions over top.
Ground pork is one of the cheapest meats on the site at about $10/kg — this bowl leans on it.
- You buy a whole head of cabbage; the other half keeps for slaw, soup, or a second batch.
- A splash of rice vinegar at the end brightens the whole thing if you have it.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with gluten-free tamari (similar price)
Use tamari in place of soy sauce for a fully gluten-free bowl. Everything else is naturally gluten-free.