Grilled Pork Rice Bowl

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 cups cooked jasmine rice 4 cups cooked jasmine rice
• Fresh herbs (cilantro, mint, Thai basil), for garnish Fresh herbs (cilantro, mint, Thai basil), for garnish
• Pickled vegetables (carrots, daikon radish), for serving Pickled vegetables (carrots, daikon radish), for serving
• Dipping sauce: Dipping sauce:
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon sugar 1 tablespoon sugar
• 1 clove garlic, minced 1 clove garlic, minced
• 1 small chili, finely chopped (optional) 1 small chili, finely chopped (optional)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 3g

Preparation

1. 1.
   In a bowl, combine the soy sauce, fish sauce, honey, minced garlic, and vegetable oil. Add the sliced pork and marinate for at least 30 minutes, or overnight for more intense flavor.
2. 2.
   Preheat the grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through and slightly charred. Remove from heat and let it rest for a few minutes.
3. 3.
   In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and chopped chili (if using) to make the dipping sauce.
4. 4.
   To assemble the rice bowls, divide the cooked jasmine rice among serving bowls. Top with the grilled pork slices and garnish with fresh herbs. Serve with pickled vegetables and the dipping sauce on the side.

Treat your ingredients with care...

• Pork shoulder — Thinly slice the pork shoulder against the grain to ensure tenderness.
• Jasmine rice — Rinse the jasmine rice before cooking to remove excess starch and achieve fluffy grains.
• Fresh herbs — Use a combination of cilantro, mint, and Thai basil for a vibrant and aromatic garnish.
• Pickled vegetables — You can make your own pickled vegetables by julienning carrots and daikon radish, then soaking them in a mixture of vinegar, sugar, and salt for a few hours.

Tips & Tricks

• For a smokier flavor, you can grill the pork over charcoal instead of using a grill pan.
• If you prefer a spicier dipping sauce, add more chopped chili or serve it with sriracha on the side.
• Customize your rice bowl by adding additional toppings such as sliced cucumbers, bean sprouts, or fried shallots.
• If you don't have jasmine rice, you can substitute it with any other type of long-grain rice.
• Leftover grilled pork can be used in sandwiches or salads for a delicious Vietnamese twist.

Serving advice

Serve the Grilled Pork Rice Bowl hot, allowing each person to customize their bowl with their preferred amount of fresh herbs, pickled vegetables, and dipping sauce. Encourage them to mix everything together before taking a bite to fully enjoy the explosion of flavors.

Presentation advice

Present the Grilled Pork Rice Bowl in individual bowls, with the vibrant colors of the fresh herbs and pickled vegetables contrasting against the golden grilled pork and fluffy jasmine rice. Drizzle the dipping sauce over the pork or serve it in a small dipping bowl on the side for an appetizing presentation.