Banh Mi Style Rice Bowl with Ginger-Glazed Pork and Pickled Vegetables

Prepare the quick pickle: In a small bowl, combine julienned carrots and sliced cucumbers with 2 tbsp rice vinegar and 1 tsp honey. Let sit for at least 15 minutes.

Slice the pork loin into thin strips. Toss with a splash of soy sauce, grated ginger, and minced garlic.

Heat a wok or heavy skillet over high heat. Add the sesame oil. Once shimmering, add the pork strips and stir-fry rapidly until the edges are caramelized and the meat is cooked through, about 3-4 minutes.

Deglaze the pan with the remaining honey and a dash of fish sauce, tossing quickly to coat the pork in a sticky, glossy glaze.

Assemble the bowl: Start with a generous base of fluffy white rice. Top with the ginger-glazed pork.

Drain the pickled vegetables and arrange them alongside the pork. Garnish with fresh cilantro, sliced jalapeño, and a sprinkle of toasted sesame seeds for a bright, aromatic finish.