Pork Banh Mi Bowl

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 cups cooked Jasmine rice

2 small cucumbers (chopped)

3 ounces matchstick carrots

1 ounce rice wine vinegar

1 pinch salt

1 teaspoon sesame oil

12 ounces ground pork

¼ teaspoon ground ginger

¼ teaspoon garlic powder

1 teaspoon sriracha sauce

4 tablespoons teriyaki sauce

¼ ounce fresh cilantro (chopped)

fresh herbs (green onions)

extra sriracha or sambal oelek (to add spice)

spicy mayo (1 part sriracha to 1 part mayo)

Directions

Prepare your rice according to package instructions.

Make the quick pickled vegetables. Add cucumber, carrots, vinegar and a pinch of salt to a small bowl. Toss to coat and allow to rest at room temperature while you cook the rest of the dish.

Next, make the pork. Add sesame oil to a large skillet, heated to medium-high heat.

Add ground pork, ginger and garlic to hot pan. Cook, breaking the pork into crumbles, for 4-6 minutes until the meat is cooked through. Add sriracha and teriyaki sauce, and cook, stirring for about 1-2 minutes to glaze the cooked pork.

Add cooked rice to a bowl. Top rice with pork and pickled vegetables, then garnish with cilantro or other optional toppings listed above.

Serve warm or at room temperature!

Nutrition

• Serving Size: 1
• Calories: 857 kcal
• Total Fat: 43 g
• Saturated Fat: 14 g
• Unsaturated Fat: 25 g
• Cholesterol: 162 mg
• Sodium: 1849 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 4 g
• Total Sugars: 11 g
• Protein: 52 g