Ground Pork and Cabbage Skillet

Crumbled ground pork gets a deep golden crust in a hot skillet, then mingles with tender ribbons of green cabbage and sweet-sharp garlic. A glug of coconut aminos ties it all together with a whisper of umami and sweetness. Pile it over fluffy white rice or eat it straight from the pan. Quick, filling, and quietly satisfying.

By TasteBuds

Recipe details

Yield
4 people
Prep time
10 minutes
Cook time
20 minutes
Total time
25 minutes

Ingredients

  • 1 lb ground pork
  • 1 small head green cabbage, core removed, thinly sliced (about 6 cups shredded)
  • 4 cloves garlic, minced
  • 3 tbsp coconut aminos
  • 1 tbsp neutral cooking oil (avocado or grapeseed)
  • to taste salt
  • to taste black pepper, freshly ground

Instructions

  1. Remove the core from 1 small head green cabbage and slice it thinly into ribbons, about 6 cups shredded total.
  2. Mince 4 cloves garlic.
  3. Heat 1 tbsp neutral cooking oil in a large skillet or wok over medium-high heat until shimmering.
  4. Add 1 lb ground pork to the hot skillet. Break it into chunks with a wooden spoon and let it sit undisturbed for 2 minutes so the bottom gets a good crust.
  5. Stir and crumble the pork, breaking it into smaller pieces. Continue cooking, stirring occasionally, until the pork is fully browned and crispy at the edges, about 5 minutes. The pan should smell nutty and the pork should have plenty of golden bits.
  6. Add 4 cloves garlic, minced to the pork and stir for 30 seconds until fragrant.
  7. Add 6 cups shredded green cabbage (from 1 small head, cored and sliced). Toss everything together. The cabbage will look like a mountain at first but it will wilt fast.
  8. Cook, stirring often, until the cabbage is tender and starting to brown in spots, about 6 minutes. It should be soft but still have a little tooth.
  9. Pour in 3 tbsp coconut aminos and toss to coat. Cook for another minute to let the sauce glaze the pork and cabbage.
  10. Taste and season with salt and black pepper as needed. Serve hot over white rice or straight from the skillet.