1 pound ground pork
1 cup finely shredded purple cabbage
1 large carrot, shredded
1 onion, finely sliced
2 tablespoons finely minced ginger
2 tablespoons finely minced lemongrass
1 Thai chili, finely chopped
2 teaspoons fish sauce
1/4 cup lime juice, about 2 large limes
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
Heat coconut oil in a large non-stick frying pan over medium-high heat. Add onion and cook until softened and starting to char slightly, about 4-5 minutes. Add pork and cook, stirring frequently and breaking up the meat with a wooden spoon, until no longer pink, about 5-6 minutes. Add cabbage and carrot, cook until vegetables start to soften, 4 minutes. Once vegetables are tender add ginger, lemongrass, chili, fish sauce and lime juice. Mix until everything is well combined and cook until flavors come together, about 2 minutes. Mix in fresh herbs and serve over rice. Garnish with extra herbs, if desired.