Categories: Asian
Ingredients
- 1/2 cup Jasmine Rice
- 2 Persian Cucumbers
- 1/4 oz. Cilantro
- 3 oz. Matchstick Carrots
- 1 fl. oz. Seasoned Rice Vinegar
- 12 oz. Ground Pork
- 1 Tbsp. Chopped Ginger
- 2 tsp. Asian Ginger, Garlic, and Chile Rub
- 2 fl. oz. Teriyaki Glaze
Directions
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Bring a small pot with rice and 1 cup water to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.
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Trim cucumber, halve lengthwise, and cut into ¼" half-moons on an angle. Stem and coarsely chop cilantro.
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Add cucumber, matchstick carrots, rice wine vinegar, and a pinch of salt to a mixing bowl and toss to coat. Set aside.
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Place a large non-stick pan with 1 Tbsp. olive oil over medium-high heat. Add ground pork, ginger, and seasoning rub to hot pan. Cook, breaking up with a spoon, until no pink remains and meat is slightly caramelized, 4-6 minutes. Add teriyaki glaze and cook until sauce is absorbed, 1-2 minutes. Season with a pinch of salt and pepper. Remove from burner.
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Plate dish as pictured on front of card, topping rice with pork and pickled vegetables and garnishing with cilantro. Bon appétit!