1/2 head cabbage, thinly sliced

coconut oil

1 lb. ground pork

3 Tbsp chili bean sauce

soy sauce

Heat the oil in a wok. Add the ground pork and cook, breaking up, until it is no longer pink. Add the cabbage and chili bean sauce and stir well. Cover and cook for a few minutes, then stir again. Repeat until the cabbage is as cooked as you’d like. Season with soy sauce. Eat. (I ate it with sriracha. It reheats well.)