Japanese Teriyaki Pork Bowls with Red Cabbage Slaw

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. 1

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

   2 min · saute

2. 2

   Add water and bring to a boil.

   3 min · boil

3. 3

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

   12 min · simmer

4. 4

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

   10 min · rest

5. 5

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

   6 min · prep

6. 6

   Slice the pork across the grain into thick strips.

   2 min · prep

7. 7

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

   4 min · saute

8. 8

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

   2 min · saute

9. 9

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

   2 min · prep

10. 10

    Stir the sesame oil into the mayonnaise.

    1 min · prep

11. 11

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

    3 min · rest