Low Histamine Classic Pork Rice Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the sauce
- ¼ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp cornstarch
For the pork
- 1 ½ lb pork tenderloin, trimmed and sliced into ½-inch medallions
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy pork as fresh as possible, ideally flash-frozen, and cook it promptly.
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- 1 medium cucumber, thinly sliced
- 2 medium carrots, shredded
- 2 scallions, thinly sliced
- 1 tbsp sesame seeds (optional)
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 2 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
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