Pork Bahn Mi Bowl

Mains

I’ve never been the sort of person to make a big deal about my own birthday. I always joke that nothing can ever top my golden birthday (turning 8 on February 8th) at the Universal Skating Rink in Orlando, Florida. My third grade guest list was awesome, the popcorn and pretzels were delicious, and I believe this may have been the first time I ever had ice cream cake. My parents couldn’t have done a better job!

This year, I was pleasantly surprised by a random act of kindness from my good friend Carolyn. A few days after my birthday I found a gorgeous cookbook and a post-it wishing me a  happy belated 28th birthday sitting on my desk.

Now, when I say this cookbook is fabulous, it’s kind of an understatement. Skinnytaste Fast and Slow has nutrition facts, allergy notes (mostly pertaining to gluten), a nice variety of regional cuisines, plus plenty of meat and meatless options. Best of all, the recipes are super straightforward and concise. (As much as I enjoy trying new things, I’ve realized I have little patience for longwinded recipes.)

Since Jon and I both love Asian cuisine last weekend I finally busted out my cookbook for a little inspiration. The Slow Cooker Bahn Mi Rice Bowl recipe was literally everything I hoped. It was a little spicy, a little sweet, and required very little effort on my part.

I have provided an adapted version of Gina Homolka’s recipe below. If you like what you see here, I suggest grabbing this book for yourself or gifting it to a friend!

P O R K   B A H N   M I   B O W L

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Ingredients

1 Pound pork tenderloin

1/4 Teaspoon kosher Salt

1/8 Teaspoon black pepper

1/4 Cup soy sauce (Skinnytaste recommends low sodium but I used the regular stuff since that’s what I had in house)

1 Tablespoon light brown sugar

1/2 Teaspoon Kosher Salt

3 Cloves garlic

6 Tablespoons distilled white vinegar

1/4 Cup white granulated sugar

1 Cup shredded carrots

2 Radishes

1/2 Cup red onion (optional)

1 Cup red cabbage

3 Cups brown rice

1 Cup english cucumbers

2 Jalapeno peppers

1/4 Cup fresh cilantro

Process

For the Pork

1. Set crock pot to low and place the tenderloin inside. Add soy sauce, brown sugar, 1/4 teaspoon salt, pepper, and jalapeño. Cover the crockpot and let this cook for 6 – 8 hours.

2. When the pork is fully cooked, use a fork to shred the meat.

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For the Pickled Veggies

1. In a medium to large size container add vinegar, sugar, 1/4 teaspoon salt, carrots, sliced onion (optional), sliced radishes and any other desirable veggies. Seal the container tight and refrigerate for least 3hrs (I prepared mine the night before).

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For the Bowl

1. Prepare 3cups of the rice of your choosing.

Time saver note: Jon and I used microwaveable rice (since it only takes 90 seconds). He used jasmine rice, I used a brown rice and quinoa medley— both were delicious.

2. Chop red cabbage into strips,  cucumber into rounds, and cilantro into small pieces.

3. In a large bowl, scoop 1 serving of rice into the base of each bowl. Add pork, freshly chopped vegetables, and pickled veggies on top.

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