Banh Mi Rice Bowls with Spicy Pork and Sriracha Mayo

Ingredients

• 1 large carrot, shredded (about ½ cup / 55 g)
• 3 Persian cucumbers, halved and cut into thin matchsticks
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 1 tablespoon plus 1 teaspoon canola oil
• 1 teaspoon granulated sugar
• 1 pound (455 g) lean ground pork
• Kosher salt
• 1 bunch scallions, thinly sliced
• 3 garlic cloves, finely chopped
• ⅓ cup (75 ml) mayonnaise
• 1 tablespoon sriracha or another hot chili sauce
• 3 cups (585 g) cooked brown rice
• ¼ cup fresh cilantro leaves

Instructions

1. Toss the carrots, cucumbers, 2 tablespoons rice vinegar, 1 tablespoon fish sauce, 1 teaspoon canola oil, and ½ teaspoon sugar in a medium bowl. Set aside, tossing occasionally, while you cook the pork. The vegetables should soften and wilt slightly.
2. Heat the remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add the pork and ½ teaspoon salt. Cook, breaking it into small pieces with a spoon, until golden brown and cooked through, 6 to 8 minutes.
3. Stir in the scallions and cook until softened, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the remaining 1 tablespoon fish sauce, 1 tablespoon rice vinegar, and ½ teaspoon sugar.
4. Stir together the mayonnaise and sriracha.
5. Serve the brown rice topped with the pork and any pan juices, carrot-cucumber pickles, sriracha mayo, and cilantro.