Sesame Ginger-Glazed Pork Rice Bowl
with tangy coleslaw / cucumbers
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.
- Rice, uncooked white or brown - 1 cup
- Ginger, fresh - 2 tsp, grated
- Garlic - 2 cloves, chopped
- Soy sauce, low-sodium - 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
- 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
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, soy sauce, 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.
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.
I doubled the sauce (but not the honey). Used maple syrup instead of honey because we have a kiddo under 1. Could use more crunch.1 Helpful
Fantastic! Everyone ate it ALL. I did not double the sauce. But I did take the pork out of the pan and deglazed the pan in a separate step before adding the sauce. I'm thinking the added liquid from the deglazing step gave me a bit more moisture and helped with the sauce coverage. Plus I got all the crunchy bits.0 Helpful
Delicious and lots of veggie crunch.0 Helpful
Followed other comments and doubled the sauce and added 2tsp chili garlic sauce. The pork tenderloin was great in this.0 Helpful
We really enjoyed this! I didn't have fresh limes, so I used bottle lime juice I had on hand - definitely think it would've been better with fresh lime juice, but it was good when it was all combined (the slaw on its own tasted chemical-y, though). We'd definitely make this again!0 Helpful
Made extra sauce. This was a big hit and the kiddo loved the pork.0 Helpful
Decided to cook the coleslaw in a bit of soy sauce rather than using the recipe as written0 Helpful