Sticky Glazed Pork Rice Bowls

Talk about insanely delicious dinner ideas – these Sticky Glazed Pork Rice Bowls are HEAVEN.

Sticky Glazed Pork Rice Bowls from www.whatsgabycooking.com (@whatsgabycookin)

 

Here’s the deal – you’ll need 1: a rice base for this dish. 2: some incredible protein in the form of pork that comes with the best sticky sauce. And 3: a few garnishes to really seal the deal. It’s incredible. 

Made with pork tenderloin, this is one of those meals that can be made in no time and I promise you, it’ll be on the weekly rotation for dinners. Pork tenderloin can be prepared a number of ways and is flavorful, lean and easy to cook. It’s quick too.  Two things to keep in mind when you’re cooking tenderloin: You’re going to be looking for an internal cooking temperature of 145° F. Once it’s cooked, you’ll want to let the pork rest for a few minutes to let the juice redistribute.  This will help make the pork as delicious as possible and extra juicy. Check out pork.org for more tips and trips to making perfect pork dishes every time

Sticky Glazed Pork Rice Bowls from www.whatsgabycooking.com (@whatsgabycookin)

We all know I love a pork recipe. It’s so wildly versatile: 

You get the idea…. So say hello to these Sticky Glazed Pork Rice Bowls and add them to your pork rotation!! 

Sticky Glazed Pork Rice Bowls

Gaby
Another incredible easy weeknight meal for you – this time in the form of Sticky Glazed Pork Rice Bowls!
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, Fusion
Servings 4 people

Ingredients
  

  • 1 1/2 pounds boneless center cut pork tenderloin, cut into 1/4-inch thick strips, about 3 inches long
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Freshly cracked black pepper
  • 1 tablespoon vegetable oil
  • 6-8 cloves garlic, chopped
  • 2 inch knob of ginger, finely chopped
  • 1/2 cup honey
  • 4 tablespoons chili garlic sauce
  • 1 tablespoon rice wine vinegar

For Bowls

  • white rice, cooked
  • green onions
  • sesame seeds
  • thinly sliced cucumbers, tossed in rice wine vinegar
  • cilantro and mint to garnish

Instructions
 

  • Whisk together the honey, chili garlic sauce, and rice wine vinegar. Set aside
  • Heat the oil into a cast iron skillet over medium high heat. Season the pork liberally with salt and black pepper and toss to combine. Carefully add the pork to the pan once the oil is hot. Depending on the size of your pan, you might need to do this in batches to avoid overcrowding. You just want an even layer of pork so all the strips are touching the cast iron on one side. Let the first side brown, flip the pieces with a pair of tongs, and brown the second side. Transfer the pork to a plate.
  • Once the pork has been cooked and all has been removed to a plate, add about tablespoon of oil if needed and add in the garlic and ginger. Sauté for 30 seconds. Once fragrant, pour in the sauce mixture and bring to a boil over high heat, stirring frequently so nothing sticks or burns. When the sauce is bubbly, add the pork back in and toss to coat everything. The sauce will reduce to a thick, sticky glaze and coat the pork. Serve immediately over rice bowls with all the assorted toppings.

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Recipe Rating




8 comments

  1. KristineG

    5 stars
    This is a fantastic recipe! Easy and quick to put together and so delicious! It’s everything Gaby says it is!

  2. Carie Lukes

    5 stars
    This dish is amaZing!!! Super easy, big flavors and we ALL enjoyed. The only change I made was the amount of chili garlic sauce added – We (kids included) love spice and wanted to be able to add more if needed. I only used 1 1/2 tablespoons and it was warm but perfect0!!! For us, 4 would have been too much…
    Thank youuuuuuu Gaby 🙂

  3. Marisa

    What is the chili garlic sauce? Where do you get it? Brand?
    Also can you sub olive oil for veg oil or another kind of oil/fat?
    Thanks

    • Gaby

      Huy Fong Chili Garlic Sauce – the one with the green cap! and yes you could use olive oil for sure

  4. Tanya Doran

    This was amazing. I added some quick pickled red onion to the bowls too. This will go into regular rotation.