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. We've updated this meal since we first featured it in 2022 by adding more of the delicious sauce.
Smarts: Wait to add salt to the coleslaw until right before serving so that it stays crisp.
- 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, uncooked white or brown - 2 cups
- Ginger, fresh - 4 tsp , grated
- Garlic - 4 cloves , chopped
- Soy sauce, low-sodium - 1/4 cup
- Honey - 1/4 cup
- Oil, toasted sesame - 4 tsp
- Pork tenderloin - 1 lb , cubed
- Cornstarch - 1 Tbsp
- Oil, cooking - 2 Tbsp
- Sesame seeds, any color - 1/2 tsp
Make rice - (This makes enough for 2 nights.) 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. In a serving or mixing bowl, whisk together oil (portion for rice bowl), lime juice, and sugar. Add green onions and coleslaw mix and toss to combine. 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 for Thursday's meal.)
Divide rice between bowls. Top with slaw, cucumbers, and pork. Serve with hot sauce on the side.