BBQ Pork Rice Bowl
BBQ Pork Rice Bowl
Ingredients
For the BBQ Pork
- 1 1/2 pounds pork tenderloin, trimmed
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red food coloring, (optional, for color)
For the Rice Bowls
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1 cucumber, sliced or julienned
- 2 carrots, shredded
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the BBQ Pork Marinade: In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red food coloring (if using).
⏱️ 5 min
- 2
Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 3
Cook the Rice: While the pork marinates, combine the long-grain white rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 4
Preheat Oven and Cook Pork: Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup. Remove the pork from the marinade, letting any excess drip off. Reserve the remaining marinade.
⏱️ 5 min•🌡️ 400 - 5
Roast the Pork: Place the pork tenderloin on the prepared baking sheet. Roast for 15-20 minutes, or until the internal temperature reaches 145°F. During the last 5 minutes of cooking, brush the pork with some of the reserved marinade for extra glaze.
⏱️ 20 min•🌡️ 400
- 6
Rest and Slice Pork: Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing it into thin rounds or bite-sized pieces.
⏱️ 5 min
- 7
Assemble the Bowls: Divide the cooked rice among four serving bowls. Top each with sliced BBQ pork, sliced cucumber, and shredded carrots.
⏱️ 5 min
- 8
Garnish and Serve: Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Pork Rice Bowl
For the BBQ Pork
- 1 1/2 pounds pork tenderloin, trimmed
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red food coloring, (optional, for color)
For the Rice Bowls
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1 cucumber, sliced or julienned
- 2 carrots, shredded
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the BBQ Pork Marinade: In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red food coloring (if using).
⏱️ 5 min - 2
Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 3
Cook the Rice: While the pork marinates, combine the long-grain white rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 4
Preheat Oven and Cook Pork: Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup. Remove the pork from the marinade, letting any excess drip off. Reserve the remaining marinade.
⏱️ 5 min•🌡️ 400 - 5
Roast the Pork: Place the pork tenderloin on the prepared baking sheet. Roast for 15-20 minutes, or until the internal temperature reaches 145°F. During the last 5 minutes of cooking, brush the pork with some of the reserved marinade for extra glaze.
⏱️ 20 min•🌡️ 400 - 6
Rest and Slice Pork: Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing it into thin rounds or bite-sized pieces.
⏱️ 5 min - 7
Assemble the Bowls: Divide the cooked rice among four serving bowls. Top each with sliced BBQ pork, sliced cucumber, and shredded carrots.
⏱️ 5 min - 8
Garnish and Serve: Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min