Servings: 4

2 green onions 2 green onions
1 lime 1 lime
20 oz ground pork 20 oz ground pork
8 oz shredded red cabbage 8 oz shredded red cabbage
4 tbsp Hoisin sauce 4 tbsp Hoisin sauce
2 oz sweet Thai chili sauce 2 oz sweet Thai chili sauce
8 tbsp sweet soy glaze or teryiaki sauce 8 tbsp sweet soy glaze or teryiaki sauce
1 cup jasmine rice 1 cup jasmine rice
2 cups water 2 cups water
1 tbsp sesame seeds 1 tbsp sesame seeds
salt salt
pepper pepper
oil oil
1 tbsp sugar 1 tbsp sugar
2 tbsp butter 2 tbsp butter

Wash and dry produce. Thinly slice green onions, separating whites from greens. Quarter lime. In a small pot, combine rice, water, and a pinch of salt. Bring to boil, then cover and reduce to low. Cook until rice is tender, about 15 to 18 minutes. Keep covered off heat until ready to serve.
Heat oil in a large pan over medium-high heat. Add pork and cook, breaking into pieces. Cook until browned and cooked thoroughly, about 4 to 6 minutes.
Stir in scallion whites and cabbage into pan with work, cook stirring occasionally, until just tender, about 2 to 3 minutes. Stir in Hoisin, sweet chili, sweet soy glaze, and sugar until thoroughly combined. Turn off heat. Taste and season with juice of lime, salt, and pepper.
Fluff rice with a fork and stir in 2 tbsp butter until melted. Season with salt and pepper. Divide rice between bowls and top with pork. Sprinkle with greens from onion and garnish with sesame seeds and lime wedges.