Ingredients
Scale
- 1 lb. ground pork
- 1/3 cup liquid aminos or soy sauce
- 1/3 cup brown sugar, packed
- 1 pinch red pepper flakes
- 3–4 scallions, sliced thinly
- 2 – 3 garlic cloves, roughly chopped
- 2 cups cooked jasmine rice
- 1 large cucumber, small diced
- lots of Thai basil, roughly chopped or torn
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- pinch each of salt + pepper
- 1 lime, quartered
- 1 jalapeno (optional)
Instructions
- Heat up a skillet over high heat.
- Meanwhile, combine the liquid aminos, brown sugar, red pepper flakes, scallions and garlic in a small bowl and set a side.
- When the pan is hot, add in the ground pork. Spread out to form a larger patty and let it cook for at least 4 minutes. Flip over and start breaking the pork up into 1-2 inch pieces, while it continues to cook. Cook for 2-4 minutes or until all the pink is gone and the pork is cooked.
- While the pork cooked, make the cucumber salad. In a medium sized bowl, combine the dived cucumber, 3/4 of the basil, olive oil vinegar, salt, pepper and juice from 1/2 of the lime (reserve the other half for garnish).
- Turn the heat off. Pour in the prepared sauce and stir around to coat the pork. Let sit for 2 minutes before serving.
- To serve, fork the cooked jasmine rice on the plate followed by a spoonful or two of the pork and the sauce. Top with the cucumber salad. Garnish with more basil, lime juice, and jalapeno (if using).
- Prep Time: 5
- Cook Time: 15
- Category: pork
- Method: stove-top
- Cuisine: dinner