Crack Slaw 2.0
Egg Roll in a Bowl on the Griddle
Savory ground pork and tender-crisp cabbage tossed in a garlic-ginger sauce, finished with rice vinegar, sesame oil, and green onions.
You might know this dish as egg roll in a bowl. It’s the pork-and-cabbage goodness you’d expect inside an egg roll, cooked together and served by the bowlful. There’s no wrapping involved, and a bag of coleslaw mix takes care of most of the prep.
I keep mine simple: ground pork, bagged slaw, green onions, and a quick sauce. The whites of the green onions go on early, and the green tops finish things off with a fresh little onion bite.
Servings: About 4 | Prep: About 10 minutesCook: About 15 minutes | Total: About 25 minutes
Ingredients
For the pork and cabbage
· 1 tablespoon avocado oil (15 mL), plus a little more if needed
· 1 pound ground pork (454 g)
· 2 bags coleslaw mix, 14 ounces each (794 g total), with cabbage and carrots
· 4 green onions (about 60 g), thinly sliced, whites and green tops separated
For the sauce
· 1/4 cup low-sodium soy sauce (60 mL)
· 2 tablespoons oyster sauce (30 mL)
· 1 tablespoon unseasoned rice vinegar (15 mL)
· 1/2 teaspoon chicken bouillon powder (about 2 g), or to taste
· 1 tablespoon finely grated fresh ginger (about 6 g)
· 4 garlic cloves, minced (about 12 g or 1 tablespoon)
· 1/4 teaspoon ground white pepper (about 0.5 g)
To finish
· 1 tablespoon unseasoned rice vinegar (15 mL), or to taste
· 1 teaspoon sesame oil (5 mL)
· Salt, only if needed after tasting
Before you start
Mix the sauce ingredients in a small bowl. Have everything close to the griddle before you start cooking; this dish moves quickly once the pork and vegetables hit the heat.
Bag sizes vary, so use the total weight as your guide. Powdered seasonings also vary by brand; their metric weights are approximate. Start light with the chicken powder if yours is especially salty.
Instructions
1. Heat the griddle. Preheat a large griddle over medium to medium-high heat. Keep one area a little hotter for browning the pork and a medium area for the vegetables. Add the avocado oil and spread it over the cooking area.
2. Start the vegetables. Add the green onion whites and cook briefly, about 30 seconds, just to take off the raw edge. Add the coleslaw mix and toss it through the oil. Spread it out and let it begin to soften, tossing occasionally.
3. Brown the pork. Place the ground pork beside the vegetables and press it into a broad, even layer. Let it cook undisturbed for about 3–4 minutes, until the underside is browned. Flip it in sections and press it against the griddle again. Break it into small pieces as it finishes cooking.
4. Bring them together. When the pork is cooked through and the cabbage is softened but still has a little crunch, combine them. If the cabbage is ready first, move it to a cooler area while the pork finishes.
5. Reduce the sauce. Push the mixture into a ring, leaving a well in the center. Pour most of the sauce into the well and let it bubble for about 20–30 seconds, just until slightly reduced. Scrape up the browned bits, then toss the pork and cabbage through the sauce. Add the reserved sauce as needed and toss again.
6. Finish and serve. Turn off the heat. Add the finishing rice vinegar and sesame oil, then toss. Taste before adding any salt. Fold in some green onion tops if you like, reserving the rest to garnish each bowl. Serve hot.
Tips for good groceries
Give the cabbage room. Spread it over a wide area so moisture can cook off. If your cooking surface is small, work in batches instead of piling everything up.
Taste before salting. Soy sauce, oyster sauce, and chicken powder all bring salt to the party. You may not need any extra.
Keep a little crunch. The cabbage should soften without turning mushy. Add the sauce once the texture is where you want it, then finish quickly.
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