Slow Cooker Banh Mi Rice Bowls
Slow Cooker Banh Mi Rice Bowls is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains approximately 29g of protein, 5g of fat, and a total of 402 calories. For $1.59 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is brought to you by The Lemon Bowl. It works well as a Vietnamese main course. If you have fresh cilantro leaves, white distilled vinegar, kosher salt, and a few other ingredients on hand, you can make it. This recipe is liked by 37 foodies and cooks. From preparation to the plate, this recipe takes approximately 6 hours and 15 minutes. Overall, this recipe earns a super spoonacular score of 90%. If you like this recipe, you might also like recipes such as Slow-Cooker Banh Mi Rice Bowls, Slow Cooker Philly Cheesesteak Rice Bowls, and Slow Cooker Salsa Chicken Rice Bowls.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 360 minutes
Ingredients:
⅛ teaspoon freshly ground black pepper
1 cup shredded carrots
3 cups cooked brown rice
1 cup thinly sliced English cucumber
¼ cup fresh cilantro leaves
3 garlic cloves - crushed
¼ cup granulated sugar
1 fresh jalapeño pepper, sliced
1 small fresh jalapeño pepper, thinly sliced
¼ teaspoon kosher salt
1 tablespoon light brown sugar
¼ cup reduced-sodium soy sauce
1 pound pork tenderloin
2 radishes, cut into match sticks
1 cup shredded red cabbage
6 tablespoons distilled white vinegar.jpg)
Equipment:
slow cooker
bowl
Cooking instruction summary:
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 jalapeo. 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 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 cup shredded cabbage, cup pickled carrots and radishes, and cup cucumber. Divide the sliced jalapeos and cilantro among the bowls, and serve.
Step by step:
1. 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 jalapeo.
2. 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.
3. 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.
4. Add the carrots and radishes, toss well, and let sit for about 30 minutes.
5. Drain well and refrigerate until ready to use.To serve, place 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 cup shredded cabbage, cup pickled carrots and radishes, and cup cucumber. Divide the sliced jalapeos and cilantro among the bowls, and serve.
Nutrition Information:
covered percent of daily need
