• 1 lb ground pork
• 2 tbsp. sesame seed oil
• 1/4 tsp. salt
• 1 onion, roughly chopped
• 1 green cabbage
• 1/4 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 tbsp. corn starch
• 1 tbsp. soy sauce
• Optional: sriracha, to taste (1-2 teaspoons is a good start)

• Heat 1 tablespoon olive oil or sesame oil in a large skillet with high sides. Add the ground pork and let it cook for 2 minutes over high heat undisturbed, so that the bottom browns. Season with salt. Break up the meat with a spatula and continue to cook over high heat stirring frequently for about 5 minutes, or until the pork is fully cooked. Transfer the cooked pork to a large plate or bowl while you work on the rest of the recipe. 
• Add a tablespoon of oil to the same skillet and add the chopped onion. Allow to cook over medium-high heat for 1-2 minutes to let the onion caramelize slightly (but don’t let it burn), then stir. Add the chopped cabbage and stir. Cover and cook for 3-5 minutes over medium heat. Remove the cover, stir, and continue to cook uncovered for another 3-5 minutes stirring frequently. 

Make the Sweet and Sour sauce while the cabbage is cooking:

• Combine all the ingredients directly in a small saucepan. Stir with a whisk or a fork and cook over medium heat for about 5 minutes stirring every few minutes, or until the sauce thickens, turns translucent, and takes on a shiny reddish brown color. Remove from heat.

Add the ground pork and the sweet and most of the sour sauce to the cabbage skillet – reserve 2-4 tablespoons of sauce for garnish! Stir and cook for 1-2 minutes, until everything is heated through.  Transfer the sweet and sour cabbage to a serving dish or directly to your plates. Add a drizzle of the remaining sweet and sour sauce. Garnish however you like – with chopped scallions, toasted sesame seeds, red pepper flakes, or a drizzle of sriracha.