Lunch · Vietnamese · 15 min
Banh Mi Style Rice Bowl with Ginger-Glazed Pork and Pickled Vegetables
- Calories
- 580
- Protein
- 27g
- Carbs
- 82g
- Fat
- 17g
Ingredients
- 95.3 g Pork loin, lean, raw
- 188.9 g Rice, white, long-grain, cooked
- 75.6 g Carrots, raw, julienned
- 75.6 g Cucumber, raw, sliced
- 22.7 g Honey (for glaze and pickle)
- 6.6 g Oil, sesame (for cooking)
Method
- 01Prepare 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.
- 02Slice the pork loin into thin strips. Toss with a splash of soy sauce, grated ginger, and minced garlic.
- 03Heat 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.
- 04Deglaze the pan with the remaining honey and a dash of fish sauce, tossing quickly to coat the pork in a sticky, glossy glaze.
- 05Assemble the bowl: Start with a generous base of fluffy white rice. Top with the ginger-glazed pork.
- 06Drain 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.
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