|
* Sticky Glazed Pork Rice Bowls
|
Sticky
Glazed Pork Rice Bowls
- ·
1 1/4 pounds boneless
pork tenderloin, cut into 1/4-inch thick strips, about 3 inches long
- ·
1 teaspoon kosher
salt
- ·
1/2 teaspoon Freshly
cracked black pepper
- ·
1 tablespoon olive
oil
- ·
6 cloves garlic,
chopped
- ·
2-inch knob of
ginger, peeled and grated
- ·
1/2 cup honey
or maple syrup
- ·
4 tablespoons chili
sauce
- ·
1 tablespoon rice
wine vinegar
For Bowls
- ·
white rice, cooked
- ·
green onions
- ·
sesame seeds
- ·
thinly sliced
cucumbers, tossed in rice wine vinegar
- ·
cilantro to garnish
1.
Whisk together the
honey or syrup, chili sauce, and rice wine vinegar. Set aside
2.
Heat the oil into a
cast iron skillet over medium high heat and swirl to coat, until shimmering.
Season the pork with plenty of salt and pepper; toss to combine. Carefully add the pork to the
pan, working in batches to avoid overcrowding the pan. Let the first side
brown, flip the pieces with tongs or spatula, and brown the second side.
Transfer the pork to a plate.
3.
Return the pan to the
heat and add in the garlic and ginger. Sauté for 30 seconds. Increase the heat
to high and pour in the sauce mixture and bring to a boil, stirring frequently.
When the sauce is bubbly, toss the pork back in and toss constantly to coat
everything and reduce the sauce to a thick, sticky glaze on the pork. Serve
immediately over rice bowls with all the assorted toppings. (What’s Gaby
Cooking) Serves 4
Optional, roast chopped broccoli to serve as a
side.
Printer Friendly Version
