Asian-inspired Pork Loin, Vegetable and Rice Bowl
Ingredients
- 1 2lb seasoned Coleman 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 peel 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
Instructions
- 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 in cast iron or other heavy bottom 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 over the top of it
- Top each bowl with scallion
- Serve immediately
Where To Buy