Ingredients:

  • 1 lb ground pork (80/20 lean-to-fat ratio)
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp toasted sesame oil, divided
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 14 oz pre-shredded coleslaw mix
  • 3 large green onions, thinly sliced (whites and greens separated)
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Set a large skillet or wok over medium-high heat. Add 1 tablespoon of toasted sesame oil. Once shimmering, add the ground pork and break into large chunks.
  2. Allow the pork to sit undisturbed for 3 minutes until a dark, mahogany-colored crust forms on the bottom.
  3. Break the pork into smaller crumbles. Add the white parts of the green onions, minced garlic, and grated ginger. Sauté for 1 minute until fragrant.
  4. Stir in the remaining 1 tablespoon of sesame oil, soy sauce, rice vinegar, sriracha, salt, and pepper.
  5. Add the coleslaw mix to the pan. Toss constantly for 2 minutes until the cabbage is flash-wilted but still retains a crisp bite.
  6. Remove from heat. Garnish with green onion tops and toasted sesame seeds before serving.