PocketCook

From @Ethan Chlebowski

High-Protein Banh Mi Rice Bowls

30 min · Serves 2 · 838 kcal

30 mintotal
10 minhands on
8steps
2servings

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Ingredients

For the pickles

  • Carrots, julienned
  • Jalapeño, sliced
  • Hot pickling liquid

For the marinated pork

  • 700 g pork loin, thinly sliced
  • 3 cloves garlic, minced
  • 15 g soy sauce
  • 15 g fish sauce
  • 10 g rice vinegar
  • 10 g honey or sugar
  • 1 pinch chili flakes
  • 15 g vegetable oil

For the mayo

  • 1 part Kewpie mayonnaise
  • 1 part sriracha
  • Lime juice, squeezed

For the bowls

  • Jasmine rice
  • Cilantro
  • Cucumber, sliced

For the marinated pork

    For the bowls

      Method

      For the pickles

      1. Pack the carrots and jalapeño into a jar and pour over the hot pickling liquid.

      For the marinated pork

      1. Mix the garlic, soy sauce, fish sauce, rice vinegar, honey, and chili flakes with the sliced pork loin.

      2. Cover and chill in the fridge while preparing the rest of the bowl.

      For the mayo

      1. Mix equal parts Kewpie mayo and sriracha with a squeeze of lime juice, then pour into a squeeze bottle.

      For the bowls

      1. Cook the jasmine rice in a rice cooker.

        Then 15 min of waiting

      For the marinated pork

      1. Heat the oil in a pan over medium-high heat.

      2. Add the marinated pork and cook until it releases moisture and steams, then continue cooking until the water evaporates and the pork browns and caramelizes.

      For the bowls

      1. Serve the rice in a bowl topped with the cooked pork, cilantro, pickled carrots and jalapeño, sliced cucumber, and a drizzle of spicy mayo.

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