Go Back
1 Carrot, sliced into thin strips
1 Tbsp minced or finely grated Ginger
1 clove Garlic, minced
1 lb ground Pork
1 tsp Sugar / Coconut Sugar
1/2 cup Water
1/4 cup Rice Vinegar
1/4 cup White Vinegar
2 Scallions, sliced
2 Tbsp Cooking Oil
2 Tbsp Soy Sauce or Coconut Aminos
6 Small Cabbage Leaves
½ Purple Daikon, sliced into thin stips
½ tsp Salt
For a quick pickle, combine the vinegars, water, coconut sugar and ½ tsp salt in a bowl. Add the the carrots and daikon to the brine and let marinate.
Heat oil in large heavy skillet over high heat until shimmering, but not smoking. Add pork, most of the scallion, ginger and garlic. Reduce heat to medium-high and cook, stirring often and breaking up meat until it is just cooked through and no longer pink, 7-10 minutes. Remove from heat and stir in soy sauce/coconut aminos.
Add a couple spoonfuls of the mixture to each cabbage leaf cup and top with the carrot, daikon and more sliced scallions.
