Red Meat Allergy Friendly 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
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 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 medallionsChef's tipChoose chicken breasts of similar thickness, or pound them evenly. Cooking time may vary, so cook to 165°F (74°C) before slicing.
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For serving
- 1 medium cucumber, thinly sliced
- 2 medium carrots, shredded
- 2 scallions, thinly sliced
- 1 tbsp sesame seeds (optional)
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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