Crispy Pork Bowl

This is a super-easy weeknight-ready meal using pantry staples and Bellair pork & produce.

Combine minced Bellair garlic, chiles, and scallions with minced ginger and a couple tablespoons each rice wine vinegar, soy sauce, and brown sugar. Stir in 1 lb Bellair ground pork and leave to marinate 10-15 minutes. (Photos 1 & 2 below)

Meanwhile, prepare rice and chop veggies for stir-fry: I used salad turnips, daikon radish, choy sum, and sliced garlic. If you like, you can blanch some napa cabbage leaves to use as wrappers for little rice rolls.

Cook the pork and the veggies in separate pans. Use high heat for both. Don't overcook your veggies: Put in heartier roots first and garlic slices/leaves last. Pull them off the heat when they are crisp-tender!

For the pork, if it's too liquid, pile the pork on one side of the pan and the sauce will thicken. Then mix back together and cook until there are some crispy caramelized bits (Photo 3 below). Serve all together in a bowl and/or use napa leaves for making little crunch rolls.