While I do love me some good Asian food, I’m not as huge of a fan as he is. Though I can throw down on some Mexican food. Watch out now. Must be the half Mexican blood running through my veins… Haha!
Fun fact: I had never even heard about Pho until after I met him. Actually, there’s a lot of things that I had never heard of or ate before I met him.
There was this one time he took me out to my now favorite restaurant and he ordered. Actually, I always let him order.
Anyway, he ordered a delicious bowl of something with a tomato sauce and refused to tell me what it was until after I tried it.
Well, I tried it. I loved it. Come to find out it was duck liver. He told me that he didn’t think I would eat it if I knew what it was. I actually would have because I have always had the philosophy of try something once and if I don’t like it, then don’t eat it again.
But that I would eat again, and again, and again. It was so delicious. We’ve been back to that restaurant a few times and they changed the menu and it doesn’t include that anymore. Bummer.
Anyway, back to the Asian food. Since I love my hubby and he loves me I try to indulge his love for Asian food as much as I can. Just as he tries to indulge my love for Mexican as much as he can.
So today I’m sharing my latest creation with you – ginger pork and rice bowls.
Start by heating a skillet over medium-high heat and adding garlic, ginger paste (my favorite secret weapon) and a pinch of red pepper flakes. Let it cook for just a few minutes to release the fragrance then add about a pound of ground pork.
You don’t need to buy sausages and remove the casings – unless you want to. You can usually find ground pork right in the meat section of your local grocery store.
Pack the meat into the bottom of the pan and let it cook and brown and get crispy.
While the meat is cooking, add your green onions, soy sauce, and brown sugar to a bowl and whisk to combine. Once the pork has cooked for a few minutes and is nice a crispy on the bottom, break apart with a spoon or spatula and pour over the soy sauce mixture. Stir everything together.
Continue cooking, only stirring occasionally, letting the pork continue to get crispy and until it’s done.
Meanwhile, you can cook your rice and also slice the cucumbers.
Once the pork is done, remove the skillet form the heat and let it cool for about 5 minutes before serving. Add the pork to a bed of rice, a good handful of cucumber pieces and some cilantro.
Serve immediately and enjoy! My hubby absolutely loved this dish and so did the kiddos. To be fair, my kids really eat just about anything – thank God – and I’m so grateful for that.
They especially love anything that contains “meat meat.” haha!
Ginger Pork and Rice Bowls
- 6 green onions chopped, divided
- 3 Tbsp soy sauce
- 2 tsp packed light brown sugar
- 1 tsp crushed red pepper flakes
- 1 Tbsp olive oil
- 1 clove garlic minced
- 1 Tbsp ginger paste
- 1 lb ground pork
- 2 cups white rice cooked
- 1 medium cucumber diced
- 1/2 cup fresh cilantro chopped
- In a medium bowl, add half of the green onions, soy sauce, brown sugar and crushed red pepper flakes. Stir to combine.
- In a medium skillet, over medium-high heat, add olive oil, garlic and ginger paste. Stir to combine and cook until fragrant; about 1 minute.
- Add pork, breaking apart slightly and pressing flat into pan. Cook until browned on bottom; about 4-5 minutes, without stirring.
- Break apart and stir in soy sauce mixture. Continue cooking, stirring and breaking apart occasionally, until pork is done; about 4-5 more minutes.
- Stir in remaining green onions and remove from heat.
- Serve over rice topped with cilantro and cucumbers.