Sesame pork rice bowls

Updated at: Mon, 26 Feb 2024 22:37:50 GMT

Step 1

Wash and dry produce. Peel and finely chop or grate garlic. Trim and thinly slice scallions, separating whites from greens.

Step 2

Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water, and 1 tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Step 3

While rice cooks, in a medium bowl, combine cabbage and carrot mix, half the scallion greens, half the sesame dressing, and 1 TBSP mayonnaise. Set aside.

Step 4

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and season with ½ tsp salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there's excess grease in your pan, carefully pour it out.)

Step 5

Add scallion whites and remaining garlic to pan with pork; cook until scallion whites are just tender, 2-3 minutes. Stir in Kikkoman® Ponzu Sauce, soy sauce, Kikkoman® Gluten-Free Thai Style Chili Sauce, and remaining sesame dressing. Cook, stirring, until thickened, 1-2 minutes. Turn off heat. Taste and season with salt and pepper.

Step 6

In a small bowl, whisk together 1 TBSP mayonnaise, 1 tsp hot sauce, and 1 tsp ketchup. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice between bowls and top with pork mixture and slaw. Drizzle with spicy mayo and garnish with remaining scallion greens.

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