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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Whole 30: Days 25 – 27

Hello, Whole 30, Mains, Uncategorized

Meal Summary

 

Day 25

Breakfast: Boiled Egg

Lunch: Brisket & Grilled Onions, Roasted Potatoes, Roasted Brussel Sprouts

Snack: Cashews & Raisins

Dinner: Turkey Burger, Long Beans & Baby Bok Choy

 

Day 26

Breakfast: Scrambled Eggs & Potatoes

Lunch: Turkey Burger, Green Beans, Carrot Sticks

Snack: Banana Chips, Raisins

Dinner: Zoodle Stir Fry

 

Day 27

Breakfast: Lara Bar, Boiled Egg

Lunch: Grilled Chicken Salad (Chicken, sunflower seeds, onion, raisins, bell peppers, red wine vinegar, olive oil), Tangerine

Snack: Fruit Leather, Rx Bar

Dinner: Turkey Burger, Roasted Plantain, Apple

 

Thoughts

If you come from a large family or grew up going to youth group— you know a thing or two about Mustgo Night. It’s the  closeout sale of dinners and just about everything in the refrigerator that day literally must go.

Since Jon and I will be in the Keys for the better portion of the week— tonight we Mustgo-ed.

 

Z O O D L E   S T I R   F R Y

Ingredients (all optional)

Zucchini Noodles (one package from Whole Foods is 10.7 oz)

2 Chicken Cutlets

1/ 3 Cup carrots

2 Eggs

1 Onion

1/ 8 Teaspoon red pepper flakes

3 Tablespoons olive oil

1 Lime

1 Tablespoon coconut amino

1/ 4 Cup crushed cashews

1 Teaspoon garlic

Salt, black pepper and  red pepper flakes to taste

1 Tablespoon ginger paste

2 Tablespoons apple cider vinegar

Process

  1. In a sauté pan with 1 tablespoon olive oil, cook chicken fillets simply seasoned with salt and pepper (I dredged mine in tapioca flour but regular chicken would be fine too). When the chicken reaches 165 degrees, remove it from the pan and set it aside.
  2. In a small pan, scramble 2 eggs in olive oil and season with salt and pepper. When this is cooked, remove the eggs and set this aside.
  3. In a pretty large pan, sweat 3/4 of a whole onion, 1 teaspoon minced garlic. Turn the stove on high, then reduce to low with a lid on. Once the onions start to become clear, thoroughly wash a handful of raw baby bok choy and add it to the pan ( I broke off half the stalk on most of them). After 5 minutes or so, add 1/4 cup crushed cashews and a handful of semi cooked carrots (mine were frozen so I just brought them to up for a minute in the microwave). Season the pan with salt and pepper and red pepper flakes to taste.
  4. In a small bowl, add 1 tablespoon ginger paste, 2 tablespoons apple cider vinegar, the juice of 1 lime, and a pinch of red pepper flakes, salt and pepper. Set this aside.
  5. When the baby bok choy begins to soften, add your scramble eggs and the zucchini noodles to the pan. Season the noodles with a pinch of salt and pepper and work it around with the other ingredients (do not put the lid back on).
  6. Once the noodles begin to soften (3-5 minutes) pour the ginger liquid mixture into the pan and turn the stove up to high. At this point your noodles are already creating a lot of moisture so you’ll want this to cook down a little.
  7. Once this reduces, add the cooked chicken into the pan.  Add 1 tablespoon of coconut amino and work it all around.

stir-fry

Couple notes on this one…

  • I added my chicken at the same time as the egg and because of the “breading” it got a little mushy… If you just do straight up chicken, adding it in earlier shouldn’t be a problem at all)
  • I only had about 1 tablespoon of coconut amino left in the fridge so I intentionally salted as I went along. If you have enough of that soy sauce flavor you could probably stand to just mix 1/4 cup of amino with the ginger and call it a day. Alternatively, if you don’t coconut amino, you could just salt as you go long til it’s to your liking. It won’t be as Asian-y but it may not be worth $6 or a grocery run.

Again, all ingredients can be subbed out— we just needed to push some product today!