This is a mash-up of two or three different recipes of this MARVELOUS dish. So easy, so economical, and so very delicious…I cannot resist tweaking a recipe, ever!
I have to say a bit about ingredients in this one – what you use is going to really change the tastes, but it is all going to be really good. I am going to list what I used, and you can use what you have or what you can find in your neck of the woods (I have always wondered what the neck of a woods IS, haven’t you?)
The New Primal Spicy Marinade and Cooking Sauce is sugar free and gluten free, which is why I bought it. I got it at Lucky’s Market. It is basically a sweet chili sauce, just with less sweet. Combined with the Chosen Foods Avocado Oil Mayo in Black Garlic is part of why this is so tasty. There is no better tasting mayo anywhere, yum, so very good. You can also make a garlic mayo, with this recipe here.
Eggroll in a Bowl - For the Instant Pot
Turn Instant Pot on saute mode. When hot, put in both oils and allow them to heat up while you break up the ground pork and add to pot.
Cook the pork, turning and chopping to break up the pieces as they cook.
When nearly all the pink is gone, add the scallions and the red onion, and cook for a minute or two.
Add the garlic and the ginger and cook for a minute or two stirring often.
Add the wine or broth, and the tablespoon of chili sauce. Stir well.
Turn off the pot. Add the bags of slaw, and then the coconut aminos, and rice wine vinegar. Stir well.
Lock on the lid, set and toggle to sealing, and set the pot to manual/pressure cook to ONE minute.
Allow for a five minute Natural Pressure Release, then let off the rest of the steam. Carefully remove lid, and then stir the contents well.
Serve hot, in bowls, and drizzle with the mayo/hot sauce mix.