A refreshing and zesty slaw featuring tender pork and crunchy vegetables, perfect for any summer gathering.
Ingredients
1 head cabbage
1 bunch green onions
1 medium bell pepper
2 cloves garlic
1 large carrot
1 pound pork
2 tablespoons oil
to taste black pepper
to taste Sriracha
2 tablespoons rice vinegar
1 bunch cilantro
to taste salt
Method
Start by halving the cabbage, removing its core, and cutting each half into quarters. Slice the cabbage into strips roughly 1/4-inch thick and set them aside.
In a large bowl, mix together chopped scallions, diced bell pepper, and minced garlic. Use a vegetable peeler to create thin strips from the carrot and add them to the mix.
Heat a nonstick skillet on high heat and add the pork. Cook the pork until it's heated through and forms a nice brown crust, about 5 minutes. If your pork is on the lean side, add 1 to 2 tablespoons of oil to the skillet as needed. Once done, pour the hot pork over the vegetable mixture and toss everything with tongs.
In the same skillet, add 2 tablespoons of oil and heat it up. Add the cabbage along with a pinch of salt. Sauté the cabbage, stirring often, until it becomes tender and has some browned spots while still retaining a bit of crunch.
Transfer the sautéed cabbage to the bowl with the pork and veggies. Season with black pepper, Sriracha, and rice vinegar, then mix everything thoroughly. Fold in chopped cilantro and adjust the seasoning with more salt, pepper, or vinegar as desired.
This dish can be enjoyed hot, warm, or at room temperature, topped with extra sliced scallions. If you're making it ahead of time, reheat the slaw before serving.
