Crispy Pork Chop Banh Mi Bowls
Crispy pan-seared pork chops are sliced and served over rice with quick-pickled vegetables, cucumber, fresh herbs, and a creamy sriracha mayo for a bright meal-prep bowl inspired by Vietnamese street food.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 1 servings
Ingredients
- 10 g Canola Oil
- 60 g Carrot
- 5 g Cilantro
- 60 g English cucumber
- 4 g Fresh mint
- 5 g Garlic
- 5 g Ginger
- 90 g Jasmine rice
- 25 g Mayonnaise
- 180 g Pork chop
- 50 g Radish
- 20 g Rice Vinegar
- 3 g Salt
- 15 g Soy Sauce
- 10 g Sriracha
- 8 g Sugar
Instructions
- Cook the jasmine rice until tender, then fluff and keep warm for assembling the bowls.
- Mix the carrot, daikon, rice vinegar, sugar, and salt in a bowl and let them sit while you prepare the rest of the meal.
- Combine the mayonnaise and sriracha in a small bowl to make a spicy sauce, and set aside.
- Pat the pork chops dry, season with salt, soy sauce, garlic, and ginger, then sear them in neutral oil until browned and cooked through.
- Rest the pork chops briefly, then slice them thinly so they stay juicy for meal prep.
- Drain the quick-pickled vegetables and combine them with the cucumber, cilantro, and mint.
- Build each container with rice, sliced pork, and the vegetable mixture, then finish with the spicy mayo.