Pork Bánh Mì Rice Bowls

Ingredients

• 500 g ground pork, 15–20% fat
• 1.5 tbsp gluten-free fish sauce
• 1 tbsp olive oil
• 2 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tbsp rice vinegar
• 1 lime, juiced
• 2 carrot, coarsely grated
• 1 cucumber, cut into thin matchsticks
• 150 g green cabbage, finely shredded
• 180 g brown rice, uncooked
• ½ tsp salt
• ¼ cup water

Method

1. Cook brown rice until tender, then keep covered.30 min timer
2. Season pork, then brown hard in hot olive oil until crusty.
3. Add garlic and ginger; stir until fragrant, then deglaze with water.1 min timer
4. Stir in fish sauce, vinegar, and lime; reduce until thick and clinging.4 min timer
5. Toss grated carrot and cabbage briefly in the warm pan sauce.
6. Serve pork and warm vegetables over rice with crunchy cucumber alongside.