Mild Vietnamese-Style Caramel Ground Pork with Coconut Rice and Sautéed Green Cabbage

Heat 1 tbsp vegetable oil in a large Dutch oven over medium heat. Wash, core, and finely shred 3 cups green cabbage. Add the cabbage and 1/4 tsp salt to the pot and sauté for 6 minutes, stirring occasionally, until completely soft and tender. Transfer cooked cabbage to a clean bowl.

Increase heat to medium-high in the same pot. Add 1 lb ground pork and 1 small finely diced shallot. Cook for 5 minutes, breaking meat into fine crumbles with a wooden spoon, until browned.

Reduce heat to medium. Add 2 tbsp brown sugar, 2 tbsp low sodium soy sauce, 1 tbsp fish sauce, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Cook, stirring constantly for 2 to 3 minutes, as the sugar dissolves and coats the pork in a glossy caramel glaze. Transfer pork to a bowl, leaving about 1 tbsp of rendered pork fat in the pot.

Add 1 cup dry jasmine rice to the rendered fat in the Dutch oven. Toast over medium heat for 2 minutes, stirring to coat the rice grains in the flavorful fat.

Pour in 1/2 cup unsweetened coconut milk, 1 cup water, and the remaining 1/4 tsp salt. Stir once, bring to a boil, then cover tightly with a lid, reduce heat to low, and simmer undisturbed for 13 minutes until rice is fluffy and liquid is absorbed.

Stir 1 tbsp lime juice into the sautéed cabbage. Divide fluffy coconut rice into bowls and top with caramelized ground pork, soft cabbage, and 2 sliced green onions.