Pork and Cabbage with Spicy Tahini Sauce
Ingredients
FOR THE SAUCE
- 1/2 cup tahini
- 1/2 cup unseasoned rice vinegar
- 2 tablespoons Whole30 Whole30-compatible sriracha
- 2 teaspoons onion powder
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon salt
FOR THE CABBAGE AND PORK
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 small head Napa cabbage thinly sliced
- 1 pound ground pork or ground chicken thigh (see Tip above)
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions sliced
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon toasted sesame oil
- Toasted sesame seeds for garnish
Instructions
Make the sauce:
- COMBINE the tahini, vinegar, sriracha, onion powder, sesame oil, and salt in a small bowl. Set aside.
Cook the cabbage:
- HEAT 1 tablespoon of the olive oil over medium-high hea in a large skillett.
- USING tongs, add the cabbage in batches and cook just until wilted, about 2 minutes. Transfer the batches of to a large bowl as you cook.
Make the pork:
- HEAT the remaining 1 teaspoon olive oil in the same skillet.
- ADD the pork, garlic, salt, and pepper and cook, stirring frequently, until partially cooked, about 4 minutes.
- ADD the green onions and continue to cook until the meat is no longer pink and fully cooked through, about 3 more minutes.
- STIR in the vinegar, lemon zest, and sesame oil.
To serve:
- DIVIDE the cabbage among four plates or shallow bowls and top with the pork mixture.
- DRIZZLE with the spicy tahini sauce, sprinkle the toasted sesame seeds, and serve.