Meat: several options
One pork tenderloin grilled with Asian Zing
Leftover pork butt
Leftover grilled chicken
6 tablespoons of distilled white vinegar
¼ teaspoon of kosher salt
¼ cup of granulated sugar
¼ cup of red onion
½ cup of shredded carrots
¼ cup of reduced sodium soy sauce
1 tablespoon of mirin sweet cooking wine or 1 tablespoon of brown sugar, if you don't have mirin
1 tablespoon of rice wine vinegar
1 teaspoon of lime juice
1 teaspoons of minced garlic
2 teaspoons of DAK's ASIAN ZING
One jalapeno diced
¼ cup of cilantro leaves chopped
PICKLES: In a medium bowl, combine vinegar, salt, and granulated sugar. Stir until the sugar is dissolved. Add the cucumbers. I peel the skin from the cucumber, slice long ways and remove the seeds. Then I cut small, half-moon slices from each half to form my pickles. I cut the red onion in ¼ section and make long linear slices from the onion. However, you can be creative. There is no wrong way to cut the veggies. Add the shredded carrots, I save time by buying it precut. Stir the veggies in the liquid. Let sit for about 30 minutes to marinate/pickle. Drain well before putting on the pork bowl prior to serving.
SAUCE: Combine all the ingredients for the sauce in a bowl. Stir well. Set aside. Half of the sauce will be used when cooking the meat and the other half will be drizzled over the bowls as a garnish
MEAT: This recipe is great for leftover pork or even chicken that you might have. When I buy pork tenderloins, there are usually 2 in the container. I cook one to eat that night. The other tenderloin, I coat with ASIAN ZING and cook but save it for leftover pork bowls the next day. Cut the pork/chicken into small slices. Heat a non-stick skillet on medium heat. When the skillet is hot, add the pork/chicken to the skillet. Spray generously with cooking spray to coat the meat and help it brown. Stir regularly. It should take about 8-10 minutes for the pork/chicken to brown and crisp up. Once it is brown, add about ½ the sauce and sauté for about another 3 minutes. Meat is ready!!!
PREPARE THE BOWLS: You can serve bowls with rice however, to reduce calories and carbs we usually serve with cauliflower rice. Put the rice on one side of the bowl. Divide the pork/chicken among the bowls. I usually add the pickles on top of the rice but honestly there is no wrong way to plate the bowl. Drizzle the remaining sauce over each bowl. Garnish with cilantro and jalapeno. Serve immediately.
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