Sesame Ginger-Glazed Pork Rice Bowl
with tangy coleslaw / cucumbers

Name: Sesame Ginger-Glazed Pork Rice Bowl
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup Rice, uncooked white or brown; 2 tsp Ginger, fresh, grated; 2 cloves Garlic, chopped; 2 Tbsp Tamari; 2 Tbsp Honey; 2 tsp Oil, toasted sesame; 1 lb Pork tenderloin, cubed; 1 Tbsp Cornstarch; 2 Tbsp Oil, cooking; 1/2 tsp Sesame seeds, any color; 10 oz Cucumbers, chopped; 2 stalks Green onions, chopped, green and white parts combined; 1 Tbsp Oil, cooking; 1 Tbsp Lime juice; 1/4 tsp Sugar; 10 oz Coleslaw mix; for serving Hot sauce (opt)

Active: 45 Total: 45

Original GF Paleo Vegetarian

Quick cooking, saucy pork and fresh ingredients give this rice bowl layers of flavor and texture.
Smarts: Wait to add salt to the coleslaw until right before serving so that it stays crisp.

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

White or Brown Rice:

Rice, uncooked white or brown - 1 cup

Sesame Ginger-Glazed Pork:

Ginger, fresh - 2 tsp , grated
Garlic - 2 cloves , chopped
Tamari - 2 Tbsp
Honey - 2 Tbsp
Oil, toasted sesame - 2 tsp
Pork tenderloin - 1 lb , cubed
Cornstarch - 1 Tbsp
Oil, cooking - 2 Tbsp
Sesame seeds, any color - 1/2 tsp

Pork Tenderloin Rice Bowl:

Cucumbers - 10 oz , chopped
Green onions - 2 stalks , chopped, green and white parts combined
Oil, cooking - 1 Tbsp
Lime juice - 1 Tbsp
Sugar - 1/4 tsp
Coleslaw mix - 10 oz
Hot sauce (opt) - for serving

Prep

Rice - (Double if making Thursday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Ginger / Garlic - Prep as directed. (Can be done up to 5 days ahead)
Make sauce - Whisk together ginger, garlic, Tamari, honey, and toasted sesame oil. (Can be done up to 5 days ahead)
Cucumbers - Chop cucumbers. (Can be done 1 day ahead)
Pork - Cube pork. Tenderize with a fork and season lightly with some salt and pepper. Toss pork in cornstarch until evenly coated. (Can be done 1 day ahead)
Make slaw - Chop green onions. Whisk together green onions, oil (portion for rice bowl), lime juice, sugar, and coleslaw mix. Refrigerate until ready to serve.

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Make

In a wok or large saute pan heat cooking oil (portion for pork) over medium-high heat. Add pork in a single layer and cook on one side until lightly browned. Turn pork to cook on all sides until nearly cooked through. Give sauce a good stir and then pour over pork. Cook, stirring occasionally, until sauce thickens and pork is cooked through. Stir in sesame seeds.
Give coleslaw a stir and season with some salt.
If rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
Divide rice between bowls. Top with slaw, cucumbers, and pork. Serve with hot sauce on the side.

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