GROUND PORK RICE BOWL RECIPES

Steps:

• Before we dig into the rest of this recipe, let's make a perfect pot of rice. (No shade on your rice cooker if you've got one, but everyone should know how to make a pot on the stovetop.) First, rinse 2 cups basmati rice in a fine-mesh sieve until water runs clear, at least 60 seconds. (Alternatively, you can rinse the rice in a bowl in several changes of cold water—whatever feels easiest to you.) Combine rice, 1 tsp. salt, and 2½ cups water in a medium saucepan with a tight-fitting lid. Stir to combine. Bring to a boil over high heat, then cover pot with lid and reduce heat to low, aiming for the lowest possible flame. Cook rice without uncovering, 18 minutes. Let stand at least 15 minutes, or until ready to use.
• Let's make a dressing! Cut 3 limes in half and squeeze juice into a medium bowl. Cut remaining 1 lime into wedges and set aside for serving. Cut off and discard stem of 1 serrano chile. Thinly slice crosswise, then finely chop and add to bowl. Using a Microplane, finely grate 1 large garlic clove into bowl. Add 2 Tbsp. sugar, 1 Tbsp. fish sauce, and 1 cup water and whisk to combine. Taste and adjust seasoning for salt.
• Peel 3 medium carrots (no need to peel the cucumbers). Cut carrots and 2 Persian cucumbers thinly on a diagonal and add to bowl with dressing. Let sit to lightly pickle while you make your meatballs.
• Place a rack in top third of oven. Heat broiler. Line a rimmed baking sheet with foil. Lightly grease foil with vegetable oil.
• Time to make the meatballs! Thinly slice 6 scallions crosswise. Transfer white and light green parts to a medium bowl; reserve darker parts for garnishing later on. Finely chop stems of 1 small bunch cilantro and add to bowl along with pork. (Reserve cilantro leaves for serving.) Finely grate 1 1" piece ginger and remaining 2 garlic cloves into bowl. Add 1 lb. ground pork and remaining 1 Tbsp. sugar, 1 Tbsp. fish sauce, and 1 tsp. salt. Work together with your hands just until well combined—you don't want to overwork your meatballs, otherwise they'll become tough.
• Form pork mixture into twelve 1½" balls. Arrange on prepared baking sheet.
• Broil meatballs, rotating pan halfway through, until browned on top and just cooked through, 7–8 minutes.
• Uncover and fluff cooked rice with a fork. Divide among bowls. Top with meatballs and some of the pickled veggies.
• Garnish with reserved dark scallion parts and cilantro leaves. Serve lime wedges and any remaining sauce alongside for dipping and drizzling.

Steps:

• In a small bowl, whisk together soy sauce, red chili flakes, oil, brown sugar, garlic and ginger. In a medium bowl, add pork and pour half of the marinade over it, stirring to combine.
• In another medium bowl, add onions, and cabbage and pour remaining marinade over top. Let pork and cabbage mixtures stand for 15 minutes at room temperature or for up to one day in the refrigerator.
• In a large skillet over medium-high heat, add pork; breaking it up with the back of a spoon until brown and no pink remains, about 5 minutes. Transfer cooked pork to a bowl.
• In same skillet, add cabbage mixture with marinade and cook until onions are translucent and cabbage is tender-crisp, about 10 minutes. Return pork to skillet, with any accumulated juices, tossing to combine. Cook for about 5 minutes, until flavours combine.
• Divide rice into 4 bowls. Top each with pork mixture and serve immediately. Sprinkle with sesame seeds and green onions.