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Serves 2

¼ head of Napa cabbage (a lengthwise quarter) this is optional
1 tablespoon virgin coconut oil or extra-virgin olive oil
4 ounces ground pork lion chopped into cubes(chicken will work also)
1 small onion, thinly sliced
1 ½ tsp ground turmeric
1 tsp ground ginger
½ Serrano pepper or Jalapeño pepper, chopped
3 garlic cloves, sliced into thin coins
1 5.5-ounce can unsweetened coconut milk
Steamed rice, lime wedges, and cilantro leaves. You might also like to sprinkle cashews or pistachios
Kosher salt

Toss cabbage with a pinch of salt in a metal mixing bowl.

Heat oil in a large saucepan over medium heat add pork and brown. Brown all sides.

Add onion, season with salt and sauté with the meat. (3 minutes).

Add 1 tsp turmeric, ginger, garlic, and pepper stirring often. Cook 4–5 minutes.

Add coconut milk to a simmer. Reduce 5 minutes. Season with salt and ½ tsp turmeric.

Line the bowl with cabbage, add rice, spoon on the meat and veggies, add sauce and top with cilantro.

5/1/23