This Veggie and Hoisin-Glazed Pork Bowl is a flavor explosion that will make your taste buds do the happy dance. With a prep time of just 15 minutes and a cook time of 40 minutes, you’ll have a delicious and satisfying meal ready in under an hour. The combination of sweet hoisin, spicy ginger, and tender pork will leave you craving more. Perfect for sharing on Facebook, X (Twitter), Pinterest, LinkedIn, and WhatsApp. Try it now and impress your friends with this mouthwatering pork bowl recipe!
Serving Suggestions:
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Ingredients
- ½ cup hoisin sauce
- 2 tbsp ketchup
- 2 tbsp honey
- 1 tbsp fresh ginger grated
- 2 tsp your favorite hot sauce
- 1 large garlic clove grated
- 1 tsp Chinese five-spice powder
- 1 pork tenderloin
- Salt
- Pepper
- 2 tsp canola or vegetable oil
- 2 carrots peeled into thin strips
- 4 -6 radishes
- 4 scallions sliced
- 1 tbsp rice wine vinegar
- 2 cups rice
- 2 ounces snow peas trimmed
- pickled ginger
Instructions
- In a medium bowl (or a psychic bowl, who am I to judge?), combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
- Rub your pork with 3/4 tsp salt and 1/2 tsp pepper.
- Plop it into the marinade. Toss to coat, cover, and set aside, refrigerated for up to 24 hours.
- Fire the oven up to 375 degrees.
- Heat that oil in a large (12-inch) cast iron skillet over medium-high.
- Pull your pork from the marinade, making sure to let it drip off a bit back into the bowl. (Stop giggling.)
- Reserve marinade.
- Sear pork on the first side and then on the other until nicely browned and caramelized.
- Remove from heat and pour remaining marinade over the pork. Coat evenly.
- Transfer pan to the oven and cook, turning in the sauce occasionally until a meat thermometer reads 145 degrees.
- Meanwhile or even before, prepare the vegetables: Slice the radishes a mandoline. Do not use a violin. It wrecks the strings.
- When the pork is done, move it to a plate and set aside to rest.
- Add the rice wine vinegar and two tbsp of water to the skillet and cook over medium-high, whisking until you have a smooth, thick sauce. Stir in any juices that accumulated from the plate with the pork.
- Put your rice in some bowls.
- Thinly slice the pork and divide.
- Drizzle the sauce over the pork.
- Add to each bowl the carrots, radishes, scallions, snow peas and pickled ginger.
- EAT IT!
Tried this recipe?Let us know how it was!
