Pulled Pork And Veggie Rice Bowl Food

PULLED PORK AND SIDES

Steps:

• Place your pork roast in a slow cooker and add your chipotle chili, your oregano, salt, pepper, cumin and paprika over top.
• Now add about 1 cup or so of water just to come up a little on the sides of your roast and then cover and cook for about 4-6 hours on low heat or until the roast is easy to shred with a fork.
• Once your roast is fully cooked, remove it from the slow cooker and place on a sheet pan to cool and cover with aluminum foil.
• While it is cooling, make your black beans and cole slaw (recipe above)
• Do not discard your cooking liquid yet since we will use it in a bit.
• Once cooled, remove any fatty layers and discard and then begin to shred your pork by tearing it with 2 forks.
• Once you have shredded all of the pork, add about 3-4 tbsp of your cooking liquid and drizzle that over your pork making sure to coat all the pork a little bit.
• Now sprinkle your brown sugar evenly over the pork and set aside.
• start to slice your avocado and place in a bowl and then squeeze your lime over top to prevent browning and set aside.
• In a medium pot over hight heat add your butter or olive oil and then add your rice.
• Mix your rice around well to coat it in your oil for about 2 minutes.
• Now add your water and bring to a boil.
• Once the water comes to a boil, add your salt, stir and add your lid and lower the heat to low.
• Cook rice until it is ready (no more water is left), about 5-8 minutes.
• Pre-heat the broiler
• Place your pork under the broiler to crisp up, about 2-3 minutes. Once ready, remove from the oven and cover with aluminum foil to keep warm.
• Place 1 cup of cooked rice in a bowl
• Add 1/2 cup of cumin lime slaw
• Add 1/2 cup of almost from scratch black beans
• Add any other toppings like avocado or salsa
• Enjoy!

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

HOISIN-GLAZED PORK BOWL WITH VEGETABLES

Steps:

• In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
• Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
• Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
• Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
• Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
• Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
• Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.