Spicy Chili-Garlic Caramelized Pork Bowl with Carrots, Cucumber & Rice

Directions

1. Rinse the rice in cold water using a strainer, drain, and transfer to a small saucepan. Add broth and bring to a boil over high heat.
2. Once boiling, stir, cover the pan, lower the heat to a simmer, and cook until the liquid is absorbed, about 15–18 minutes. Remove from heat and let it stand, still covered, for 5 minutes.
3. Wash and dry all fresh produce.
4. Peel the garlic and ginger and mince them.
5. Preheat a nonstick skillet over medium-high heat.
6. Trim the green onions, cut them into 1/4-inch pieces, and place them in a small bowl for later.
7. When the skillet is hot, add a drizzle of oil and swirl to coat. Add garlic, ginger, chili-garlic sauce, and a pinch of salt; cook, stirring occasionally, until fragrant, about 1 minute.
8. Add the pork to the skillet, breaking it apart with a spoon, and cook until it begins to brown, about 3–4 minutes.
9. Stir in the brown sugar and fish sauce, continue cooking for 5 minutes without stirring constantly.
10. Meanwhile, cut the cucumber into thin half-moon slices after trimming and lengthwise halving.
11. Return to the pork and cook, undisturbed, until the sugar caramelizes and the pork darkens, about 4–5 more minutes. Remove from heat and stir in half of the green onions.
12. Peel and trim the carrot, use a peeler to make ribbons, then roughly chop into bite-sized pieces.
13. To serve, divide the rice among bowls, top with the pork, cucumber, carrot, and the remaining green onions.