Ingredients:

  • 1 lb ground pork
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup scallions, sliced (whites and greens separated)
  • 14 oz coleslaw mix (shredded cabbage and carrots)
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1/2 tsp black pepper
  • 1/4 cup mayonnaise
  • 1 tbsp sriracha (for drizzle)
  • 1 tsp fresh lime juice

Instructions:

  1. Heat a large heavy-bottomed skillet or wok over medium-high heat until a drop of water flicked onto the surface dances and evaporates instantly.
  2. Add the ground pork in a flat layer and leave undisturbed for 3 minutes to develop a mahogany-colored crust. Break the meat apart once seared.
  3. Stir in 1 tbsp sesame oil, the white parts of the scallions, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant.
  4. Pour in the soy sauce and rice vinegar, scraping the bottom of the pan to release the fond.
  5. Add the 14 oz coleslaw mix and 1 tsp of sriracha. Using tongs, fold the cabbage into the meat for approximately 3 to 5 minutes until the cabbage is tender but still retains a slight snap.
  6. In a small bowl, whisk together the mayonnaise, 1 tbsp sriracha, and lime juice to create the cold-emulsion sauce.
  7. Remove from heat. Top with scallion greens and drizzle with the spicy mayo before serving.