Ingredients:

  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 2 tbsp (30 ml) Neutral oil (for roasting sprouts)
  • ½ tsp (2.5 g) Fine sea salt
  • ¼ tsp (1 g) Black pepper
  • 2 tbsp (30 ml) Soy Sauce (or Tamari)
  • 1 tbsp (15 ml) Rice vinegar
  • 1 ½ tbsp (22 g) Gochujang (Korean chili paste) OR Sriracha
  • 1 tbsp (15 ml) Maple syrup or light brown sugar
  • 1 tsp (5 ml) Toasted sesame oil
  • 1 tbsp (15 ml) Water or unsalted stock
  • 1 tbsp (15 ml) Neutral oil (for cooking pork)
  • 25 lb (570 g) Ground pork (20% fat recommended)
  • 2 cloves Garlic, minced
  • 1 tbsp (15 g) Fresh ginger, finely grated
  • ½ cup (120 g) Preferred Base (Cooked brown rice, quinoa, or cauliflower rice)
  • 2 Spring onions (scallions), thinly sliced (for garnish)
  • 1 tbsp (5 g) Toasted sesame seeds (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the halved Brussels sprouts with 2 tbsp oil, salt, and pepper directly on a baking sheet. Ensure they are in a single layer. Roast for 20-25 minutes, flipping them once halfway through, until deeply golden brown and crispy.
  2. Prepare the Glaze: In a small bowl, combine soy sauce, rice vinegar, Gochujang/Sriracha, maple syrup, sesame oil, and water/stock. Whisk until uniform. Set aside. Prepare your chosen bowl base (rice, quinoa, or cauli-rice) according to package instructions and keep warm.
  3. Cook the Pork: Heat 1 tbsp of neutral oil in a large wok or skillet over medium-high heat. Add the ground pork. Break it up and cook for 5-7 minutes until fully browned. If using high-fat pork, carefully drain off most of the rendered fat.
  4. Add Aromatics and Glaze: Reduce heat slightly. Push the pork to one side and add the minced garlic and grated ginger to the exposed pan. Sauté quickly for 30 seconds until fragrant, then mix into the pork. Pour the prepared spicy glaze mixture directly over the pork.
  5. Finish and Assemble: Bring the sauce to a rapid simmer, stirring constantly, and cook for 1–2 minutes until the sauce reduces, thickens, and clings tightly to the pork mince. Remove from heat immediately. Divide the cooked base among four serving bowls. Top with the glazed pork and a generous serving of crispy roasted Brussels sprouts. Garnish with sliced spring onions, sesame seeds, and a fresh squeeze of lime juice.