Garlic-Lime Pork Bánh Mì Rice Bowls with Quick Pickles

Photo: Mark Bonica · CC BY 2.0 · source

Thin-sliced pork tenderloin in a garlicky soy, fish sauce and lime marinade, seared fast and served over rice with quick-pickled carrots, cucumber, jalapeño, cilantro and sriracha mayo.

Ingredients

• 2 lb pork tenderloin, sliced ¼ inch thick
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 4 garlic cloves, minced
• 1 lime, juiced
• 2 carrots, cut in matchsticks
• ½ English cucumber, sliced
• 1 jalapeño, sliced
• ½ bunch cilantro
• ¾ cup rice
• ⅔ cup plain Greek yogurt

From your pantry: 1 tbsp brown sugar, 1 tbsp oil, 1 tbsp mayo, ¼ cup rice vinegar, 1 tbsp sugar, 1 tbsp sriracha, salt.

Instructions

1. Stir the vinegar, sugar, ¼ cup warm water and ½ tsp salt until dissolved, then add the carrots. Let them pickle while you cook, at least 20 minutes.
2. Mix the soy sauce, fish sauce, garlic, lime juice and brown sugar and toss with the pork. Marinate 15 to 30 minutes. Cook the rice.
3. Stir the yogurt, mayo and sriracha into a spicy sauce.
4. Heat the oil in a large skillet over high heat. Sear the pork in a single layer, in batches, until caramelized and cooked through, about 2 minutes per side.
5. Serve the pork over rice with the drained pickled carrots, cucumber, jalapeño, cilantro and a drizzle of sriracha sauce.

Tip: Pork tenderloin cooks in minutes when sliced thin; pull it as soon as it browns or it turns chalky.

Nutrition per serving

Good for

Adapted from FOX13 / Smith's Chef Jeff Jackson.

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