Ingredients:

• 1 lb (4 50 g) ground Ontario pork
• 2 tsp (10 mL) vegetable oil
• 1/2 medium onion, sliced
• 1 clove garlic, minced
• 1 Tbsp (15 mL) finely grated fresh ginger
• 1 Tbsp (15 mL) packed light brown or cane sugar
• Fish sauce or salt, to taste
• Hot sauce, to taste
• 1 medium carrot, julienned
• 1/2 red bell pepper, seeded and julienned
• Juice of 1 lime
• 3 cups (750 mL) cooked jasmine rice
• Hoisin sauce to taste
• Sriracha sauce to taste
• 1/3 English cucumber, thinly sliced
• 1/2 mango, peeled and sliced
• 2 green onions, thinly sliced
• Fresh cilantro leaves and chopped peanuts, for sprinkling

Cooking Instructions:

1. Heat the oil in a skillet over medium-high heat, then add the pork and onion. Sauté until the onion softens (the pork won’t be cooked), 3 to 4 minutes. Stir in the garlic, ginger, brown sugar, fish sauce and hot sauce, and cook, reducing the heat to medium if the pork begins to stick, until the pork is no longer pink, any liquid evapo- rates, and the pork begins to caramelize, about 10 minutes more.
2. Remove the pan from the heat and stir in the carrot and bell pepper just to warm but not fully cook them. Stir in the lime juice and then taste to see if it needs any more salt or hot sauce.
3. To serve, divide the rice among 4 bowls, spoon the pork overtop and dress with the hoisin, sriracha, cucumber, mango and green onions. Finally, top with the cilantro and peanuts.

Excerpted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Michael Olson. Copyright © 2019 Michael Olson. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.