Slow Cooker Banh Mi Rice Bowls Recipes
SLOW-COOKER BANH MI RICE BOWLS
If you've ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it's great over any grain) in my slim remake which is easy to make any night of the week!
Provided by Gina
Categories Dinner
Number Of Ingredients 17
Steps:
- Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.
- Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
- To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.
Nutrition Facts : ServingSize 1 bowl, Calories 353 kcal, Carbohydrate 46 g, Protein 29 g, Fat 5.5 g, Cholesterol 77 mg, Sodium 696 mg, Fiber 4.5 g, Sugar 8 g
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- For the pork: Season the pork with the salt and pepper and place in a slow cooker. In a small bowl, combine the soy sauce, brown sugar, garlic and jalapeño. Pour the mixture over the pork.
- Cover and cook on low for 6 to 8 hours, until the pork is very tender, turning once halfway through, if desired. Transfer the pork to a large plate and shred with 2 forks. Reserve the sauce.
- For the pickled carrots and radishes: In a medium glass bowl, combine the vinegar, granulated sugar, and salt and stir until the sugar is dissolved. Add the carrots and radishes, toss well, and let sit for about 30 minutes. Drain well and refrigerate until ready to use.
- To serve, place 3/4 cup rice in each of the 4 serving bowls. Top each with one-fourth of the pork and drizzle each with 2 tablespoons of the sauce from the slow cooker. Top each with 1/4 cup shredded cabbage, 1/4 cup pickled carrots and radishes, and 1/4 cup cucumber. Divide the sliced jalapeños and cilantro among the bowls, and serve.
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