Banh Mi Slow Cooker Rice Bowls
Ingredients
The Pork
-
⅓
cup
coconut aminos
-
⅓
cup
water
-
2
tablespoons
rice vinegar
-
4
cloves
garlic, minced
-
2
teaspoons
grated fresh ginger
-
1
teaspoon
fish sauce
-
⅛
teaspoon
black pepper
-
1 – 1 ¼
lb.
pork tenderloin, cut into 3 pieces
-
1 – 2
small
jalapeños, thinly sliced, divided
The Toppings and Serving
-
1
cup
shredded carrots (about 3 ounces)
-
3
radishes, cut into matchsticks
-
⅔
cup
rice vinegar
-
2
tablespoons
hot water
-
1
tablespoon
cane sugar
-
3
cups
cooked brown rice
-
1
medium
English cucumber, thinly sliced
-
1
cup
fresh cilantro leaves, stems removed
-
Optional: Hot sauce (such as sriracha) and lime wedges
The Spicy Mayo
-
2
tablespoons
mayonnaise
-
1 – 2
teaspoons
sriracha or chile-garlic sauce
-
2
teaspoons
rice vinegar, plus more as needed
Instructions
- Add the coconut aminos, water, rice vinegar, garlic, ginger, fish sauce, salt, and pepper to the slow cooker and stir.
- Add the pork tenderloin pieces to the slow cooker, coating them in the liquid.
- Place half of the sliced jalapeños on top of the pork.
- Cover and cook on low for 6 hours until the pork is cooked through and shreds easily.
- Prepare the pickled vegetables by mixing shredded carrots and radishes with vinegar, hot water, and cane sugar. Refrigerate until ready to use.
- In a separate bowl, mix the ingredients for the spicy mayo.
- Once the pork is done, shred it in the slow cooker and mix with the cooking liquid.
- To serve, place cooked rice in bowls and top with shredded pork, pickled veggies, cucumber, cilantro, jalapeños, and drizzle with spicy mayo.
Nutrition Facts (estimated)
Servings
4 servings
Calories
443
Total fat
11g
Total carbohydrates
55g
Total protein
31g
Sodium
987mg
Cholesterol
70mg
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