Pork Tenderloin And Gochujang Rice Bowls Recipes

PORK TENDERLOIN AND GOCHUJANG RICE BOWLS

Steps:

• Begin by making the pork: Preheat the oven to 375 degrees. Mix together the rest of the ingredients and brush them all over the pork. Place the pork on a foil lined baking sheet. Bake the pork for thirty minutes, or until it reaches an internal temperature of 145 degrees. Let it sit for ten minutes and then slice it in thin slices.
• While the pork cooks, prepare the rest of the ingredients. Make the gochujang sauce: In a jar combine the gochujang, lemon juice, garlic, two tablespoons of the sugar and a quarter cup of the vinegar.
• Prepare the rice: In a three quart saucepan bring a cup and a half of water to a boil. Add the rice and a half teaspoon of kosher salt. Cover and simmer 16 minutes. Then, remove it from the heat and let it sit covered for ten minutes.
• Next, pickle the radishes and cucumbers. Sprinkle each with a quarter teaspoon salt and let it sit ten minutes. Squeeze each vegetable dry. Stir in one tablespoon of rice vinegar and one teaspoon of sugar to each vegetable.
• Stir fry the carrots in a small skillet with a teaspoon each soy sauce and sugar, and a teaspoon of olive oil until they're crisp tender. Remove and keep warm.
• Add the brussels sprouts to the pan along with a tablespoon of butter and cook about five minutes on medium heat, until the sprouts are tender. Add one teaspoon of sesame oil and one teaspoon of soy sauce.
• Fry four eggs in a tablespoon of butter. Put the rice in bowls and top each portion with some pork slices, an egg, some carrots and brussels spouts, some pickled carrots and radishes. Drizzle the gochujang sauce over everything.

PULLED PORK AND VEGGIE RICE BOWL

Steps:

• For the pulled pork: Using a sharp knife, score the fat cap into a crosshatch pattern. Rub the entire shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the refrigerator overnight (this step can be skipped, but it really makes the pork super tasty, so try to plan ahead!).
• In a medium bowl, whisk together the barbecue sauce and 1 cup water. Place the pork in a 6-quart slow cooker and pour the sauce around it. Set the slow cooker to low for 8 hours and cover. Let it roll!
• For the rice: Rinse the rice under cold water until the water runs clear, then drain. Combine the rice, salt and 3 cups water in a medium saucepan and bring to a simmer. Stir once to ensure nothing is sticking to the bottom. Cover and simmer on very low for about 20 minutes. Remove from the heat with the COVER STILL ON. Let sit for 20 minutes. Fluff before serving.
• Once the pork is extremely fork tender, position an oven rack in the lower third of the oven and preheat the broiler on low. Transfer the pork, fat-side up, to a baking sheet. Reserve the cooking liquid. Dust the pork with a little more rub and broil until the fat is crispy, about 4 minutes.
• Transfer the pork to a cutting board. Remove the crispy fat and set aside. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid. Keep warm until ready to assemble the bowls.
• For the bowl: Spray a small bowl with nonstick spray. Pack some rice in the bowl, then turn the molded rice out into a larger bowl to make a beautiful dome of rice. Add a nice portion of pork and some pork fat on the side of the rice. Fan the avocado in the bowl, then arrange the carrots and pineapple separately on the rice. Sprinkle the meat with extra barbecue rub and a drizzle of the reserved cooking liquid. Repeat making 3 more bowls.

SPICY PORK BOWLS WITH GREENS

Steps:

• Freeze tenderloin until firm around the edges, 30-45 minutes, if time permits.
• Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
• Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.
• Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.
• Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
• Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.
• Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.