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Japanese Teriyaki Pork Bowls with Red Cabbage Slaw
Asian

Japanese Teriyaki Pork Bowls with Red Cabbage Slaw

Pork tenderloin strips glazed in a sweet-savory teriyaki sauce, served over garlic jasmine rice with a crisp red cabbage slaw and avocado. Finished with sesame mayo, sesame seeds, and green leek tops.

Total
25 min
Prep
10 min
Cook
15 min
Serves
4
  • comfort

Ingredients

For 4 servings

  • pork tenderloin20 oz
  • jasmine rice2 cup
  • red cabbage5 oz
  • radishes4 oz
  • avocado2 piece
  • leek1 piece
  • lime2 piece
  • garlic2 clove
  • soy sauce6 tbsp
  • brown sugar4 tsp
  • rice vinegar2 tsp
  • mayonnaise8 tbsp
  • toasted sesame oil2 tsp
  • sesame seeds4 tsp
  • olive oil3 tbsp
  • salt1 tsp
  • black pepper½ tsp

You'll need

skillet · pot · bowl

Method

  1. Fry the minced garlic in oil for 30 seconds until fragrant, not browned.

    2 min · saute

  2. Add water and bring to a boil.

    3 min · boil

  3. Stir in rice and salt, cover, and simmer on low.

    12 min · simmer

  4. Rest off the heat, still covered. Do not lift the lid.

    10 min · rest

  5. Slice radishes and avocado. Rinse the leek between its layers, then slice.

    6 min · prep

  6. Slice the pork across the grain into thick strips.

    2 min · prep

  7. Sear pork and the white leek in oil until no pink remains.

    4 min · saute

  8. Add soy, brown sugar, vinegar and water. Reduce to a glossy glaze.

    2 min · saute

  9. Toss cabbage and radish with salt, oil and lime juice.

    2 min · prep

  10. Stir the sesame oil into the mayonnaise.

    1 min · prep

  11. Build bowls with rice, pork, slaw, avocado, sesame mayo and seeds.

    3 min · rest

Serving suggestion

A chilled green tea or cold lager alongside. If you have pickled ginger in the fridge, it's a nice touch on top.

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