Pork Banh Mi Bowls with Pickled Vegetables

Ingredients

Quantities are for 4 servings.

• 3/4 lb Pork tenderloin, thinly sliced
• 1 1/2 cups (dry) White rice
• 1 each Cucumber, thinly sliced
• 2 each Carrots, julienned
• 1 each Daikon radish, julienned (optional)
• 1/2 each Red cabbage, thinly sliced
• 1 each Jalapeño, thinly sliced (optional)
• 1/4 cup Rice vinegar
• 2 tbsp Sugar
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Fresh mint, chopped
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tbsp Honey
• 1 clove Garlic
• 1/4 cup Mayonnaise
• 1 1/2 tsp Sriracha

Instructions

1. Mix the rice vinegar, sugar, and 1 teaspoon salt until dissolved. Add the carrots, daikon, and jalapeño, and let pickle for at least 30 minutes (can be done ahead).
2. Cook the rice according to package directions.
3. Season the sliced pork with salt and pepper and sear in a hot skillet 2-3 minutes per side, until cooked through (145°F internally). Let rest, then slice thin if needed.
4. Whisk together the soy sauce, fish sauce, lime juice, honey, and minced garlic.
5. Toss the cooked pork with half the dressing.
6. Mix the mayonnaise with the sriracha for the sriracha mayo.
7. Assemble the bowls: rice, pork, drained pickled vegetables, cucumber, and red cabbage.
8. Drizzle with the remaining dressing and sriracha mayo, and garnish with cilantro and mint.