DSC_0196

Banh Mi Pork Rice Bowl

Crispy seared Hidden Stream pork sliced thin and served over brown basmati rice with pickled vegetables & cilantro.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 608 Fat: 13g Carbs: 57g Protein: 18g

ABOUT THE DISH

Though “banh mi” typically refers to a sandwich, we’re deconstructing this one into a healthy, gluten-free bowl version. And, as a cheffy side show, we’re quick pickling veggies to serve on top – a pro trick you’ll use time and again.

Ingredients
Brown basmati rice
Cilantro
Serrano chili
Pickling liquid
Carrot
Chinese five spice
Daikon radish
Garlic
Lime
Pork chops

Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
Rest To allow meat a period of rest after cooking and before plating to allow juices to re-distribute through out the meat.

What you need

Medium pot with lid

Medium sauté pan

Cooking Instructions

DSC_0164
Step 1: MISE EN PLACE

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.

DSC_0190
Step 2: COOK RICE

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).

DSC_0174
Step 3: SEAR PORK

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).

DSC_0182
Step 4: PICKLE VEGETABLES

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).

DSC_0185
Step 5: SLICE PORK

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

DSC_0196
Step 6: PLATE YOUR DISH

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!