Crispy Ginger Pork and Cucumbers
Ingredients:
- 1 cup long-grain white rice
- 1 tablespoon canola oil
- 1 pound ground pork
- 2 cloves garlic (finely chopped)
- 1 small red chili (seeded if desired, finely chopped)
- 2 tablespoons fresh ginger (grated)
- 2 tablespoons tamari or soy sauce
- 4 tablespoons fresh lime juice
- 1 teaspoon brown sugar
- 1 English cucumber (thinly sliced)
- 2 scallions (thinly sliced)
- 1 cup fresh cilantro
- ½ cup fresh mint
Directions
Cook the rice according to package directions.
Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and cook, breaking it up with a spoon, until golden brown and crispy, 6-8 minutes.
Add the garlic, chili and 1½ tablespoons ginger and cook, tossing, for 1 minute. Remove from heat and add 1 tablespoon tamari sauce and 2 tablespoons lime juice (adding up to ¼ cup water if the mixture seems dry).
In a large bowl, whisk together the brown sugar and the remaining ½ tablespoon ginger, 1 tablespoon tamari sauce and 2 tablespoons lime juice. Add the cucumber and scallions; toss to coat. Fold in the cilantro and mint.
Serve the pork and cucumbers over rice.