1 | Lime |
1 Tbsp | Roasted peanut oil |
dash | Kosher salt |
1 10-ounce bag | Cabbage or other vegetable slaw |
2 | Mini cucumbers, washed or peeled. Cut into thin (1/4 or thinner) slices. |
1 | Shallot, thinly sliced |
1 Tbsp | Grated fresh ginger |
1 pound | Ground pork |
1 Tbsp | Chili-garlic sauce or Sambal Oelek |
1 Tbsp | Fish sauce |
1 cup | Packed fresh cilantro , or cilantro and mint. |
½ cup | Chopped dry roasted peanuts |
1. Grate the lime zest (1 lime) and set aside. |
2. Juice half of the lime into a large bowl. |
3. Cut the other half into small wedges. |
4. Whisk 1 tsp peanut oil and a pinch of salt into the lime juice. |
5. Add the slaw (1 10-ounce bag) and cucumbers (2 persian cucumbers) to the lime juice and toss to coat. |
6. Heat the remaining 2 tsp peanut oil (1 tbsp minus 1 tsp) in a large skillet over medium-high heat. |
7. Add the shallot (1 shallot) and cook until softened, which should take 2 to 3 minutes. © RecipeRoulette.net |
8. Add the ginger (1 tbsp) and cook, stirring, until soft but not browned, this should take about 1 minute. |
9. Stir in the pork (1 pound) and a pinch of salt. |
10. Cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink. this should take 6 to 8 minutes. |
11. Carefully pour off all but about 1 tbsp fat from the skillet. |
12. Stir in the chili-garlic sauce (1 tablespoon), fish sauce (1 tablespoon), and lime zest and then remove from the heat. |
13. Divide the slaw mixture among bowls. |
14. Top with the pork, herbs (1 cup cilantro and/or mint), and peanuts. |
15. Serve with the lime wedges. |
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