Vietnamese Pork Rice Bowl
A delicious Vietnamese dish you can make at home! Quick marinated, roasted pork with AMAZING caramelization! Served over rice with veggies and topped with an irresistable nuoc cham sauce.
Ingredients
- 2 pounds pork tenderloin , or shoulder, sliced thinly
- 3 cups cooked rice
Marinade
- 1 shallot, finely minced
- 1/3 cup sugar
- 3 tablespoons sesame oil, or vegetable oil
- 2 tablespoons fresh garlic, finely minced
- 1.5 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
Dipping sauce
- 3/4 cup water
- 1/4 cup sugar
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 1 teaspoon garlic, chopped
- 1 teaspoon Thai chiles, dried, chopped
For garnish:
- 1 carrot, sliced into coins or matchsticks
- 2 radishes, sliced into coins or matchsticks
- 2 green onions, diced thinly
- cilantro, to taste
- crushed peanuts, to taste
Instructions
- Add pork and marinade ingredients into a large mixing bowl. Mix to coat. Cover, and allow to marinate in the fridge for an hour, or overnight.
- Meanwhile, mix up the dipping sauce. Add lime juice slowly, tasting continuously until the taste is to your preference. Cover and place in fridge.
- Preheat oven to 350F. When the pork has marinated long enough, remove from the fridge and place on a lightly greased baking sheet.
- Bake pork for 15 minutes, then switch oven to broil on high. Allow to broil for 3-5 minutes, or until the pork begins to caramelize.
- Layer rice, pork and garnishes in a bowl. Pour cold dipping sauce over the top, to taste.
Serving: 5, Calories: 733kcal, Carbohydrates: 71g, Protein: 65g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 14g, Cholesterol: 166mg, Sodium: 2528mg, Fiber: 2g, Sugar: 32g
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