Banh Mi Pork Rice Bowl

Read through entire recipe before getting started. Wash and dry all produce. Trim stem off carrot then peel and discard skins; continue peeling until you have a pile of ribbons. Peel daikon radish, thinly slice, then julinenne. Slice serrano into thin rounds. Remove cilantro leaves from stems; discard stems and keep leaves whole. Mince garlic. Zest lime, then slice in quarters. Remove pork chops from package; rinse and pat dry.

Combine brown basmati rice and 1½ cups water in a medium pot over high heat. Bring to a boil, cover, and reduce heat to low. Simmer for 25-30 min until water has been absorbed and rice is tender. While rice is cooking, start searing the pork (Step #3).

Heat 2 tsp. oil in a medium sauté pan over medium heat. Season each pork chop with Chinese five spice and a pinch of salt and pepper. Add to hot pan and sear on each side for 5-6 min until a golden crust has formed. Remove from pan and set aside to rest. Wash and dry pan to use for the vegetables. While pork is resting, start pickling the vegetables (Step #4).

Combine carrots, daikon radish, serrano and garlic in pan used for pork chops. Add pickling liquid and ¼ cup water. Bring to a simmer and cook 2-3 min while stirring. Turn off heat and let vegetables stand in pickling liquid. While vegetables are resting, move on to slice pork chops (Step #5).

After pork chops have rested, slice into ¼” thick pieces against the grain.

Divide rice between two bowls. Top with sliced pork and place pickled vegetables next to pork. Drizzle with remaining pickling liquid. Garnish with cilantro and lime quarters. Enjoy!