Asian Inspired Pork, Vegetable and Rice Bowl
- 1 2lb seasoned Coleman Natural pork loin, approximately 12 slices
- 6 tablespoons hot chili paste (there are many kinds available in grocery stores)
- 3 tablespoons light brown sugar
- 1 2” piece of fresh ginger, peeled and finely grated
- 2 finely chopped cloves garlic
- 6 tablespoons soy sauce
- 3 teaspoons toasted sesame oil
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- 3 medium carrots peeled and sliced thin
- 1 bunch chard or other hearty green
- 1 cup fresh sugar snap peas (optional)
- 1 tablespoon seasoned rice vinegar
- 1 bunch scallions, thinly sliced, white part only
- Steamed white rice for serving
Thinly slice pork tenderloin with a very sharp knife, set aside.
Combine chili paste, brown sugar, ginger, garlic, soy sauce, and sesame oil in small bowl.
Place half the mixture in a resealable plastic bag, reserving other half of mixture in bowl.
Add pork to resealable plastic bag and marinate 1 - 2 hours, or overnight in refrigerator.
When ready to cook, heat 1 tablespoon vegetable oil in cast iron or other heavy-bottomed skillet over medium heat and cook pork until cooked through and golden brown on both sides.
Remove pork from pan and set aside.
Heat remaining 1 tablespoon vegetable oil in skillet over medium heat. Add carrots and peas and cook until tender and slightly starting to brown, about 3 minutes. Add kale until wilted.
Reduce heat to low and add reserved sauce to pan and toss with vegetables for one minute.
To serve, divide rice among bowls and arrange pork and vegetables on top.
Top each bowl with scallion.