Talk about insanely delicious dinner ideas – these Sticky Glazed Pork Rice Bowls are HEAVEN.
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
We all know I love a pork recipe. It’s so wildly versatile:
- We’ve made a Thai-inspired rib platter with smashed cucumbers
- I’ve made it into the best taco filling ever
- Turned it into succulent meatballs
- Made a pork chop to end all pork chops
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
- 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
- white rice, cooked
- green onions
- sesame seeds
- thinly sliced cucumbers, tossed in rice wine vinegar
- cilantro and mint to garnish
- 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.
Oh my Gaby, this looks absolutely delicious! You just keep binging it!!
I cannot wait to try this one! I know I will love it!
This is a fantastic recipe! Easy and quick to put together and so delicious! It’s everything Gaby says it is!
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 🙂
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?
Huy Fong Chili Garlic Sauce – the one with the green cap! and yes you could use olive oil for sure
This was amazing. I added some quick pickled red onion to the bowls too. This will go into regular rotation.
I shared this recipe with my husband so he could make it for dinner. I purchased 1.5 lbs of pork as per the original recipe. Maybe it was the music, the activity in the kitchen, or the whiskey, but somehow my husband accidentally clicked on 3X in the recipe early in the process. As we sat down to enjoy our dinner, he noted, “Wow! This recipe called for an entire bottle of honey and like 12 tablespoons of chili garlic sauce…” Yes friends, this is a true story. Was it sweet and spicy? Yes would be an understatement. Did we still eat it because we have ravenous teenage boys and were all starving? Yes again. Did we feel the aftermath that night and the next day? Yep. Would we make this again? Absolutely!!!! Thanks for another great recipe, Gaby. Your chicken parm meatballs are our new favorite.
Maybe you’ll appreciate this story as someone with a husband as well. 😉
Just to clarify – we would make it again with the *correct* ingredient quantities.
Can I make this with chicken breast?
I make it with chicken and it’s awesome!
I made this recipe last night and my family, once they got over the extreme heat from the chili garlic sauce, really enjoyed it. It’s going on repeat but with maybe 1/2 the chili garlic sauce.