INGREDIENTS
- 1 to 1 1/4 lb. - pork tenderloin, cut into 1-inch pieces
- 1/4 cup - soy sauce
- 1/3 cup - Raw Orange Blossom Honey
- 3 cloves - garlic, minced
- 2 tsp. (from about 1/2 inch piece) - ginger, minced
- 1 tsp. - freshly ground black pepper
- 1 lb. - baby bok choy, cleaned and cut in half or quarters depending on the size
- 1 medium - carrot, cut into half moons
- 1 cup - jasmine rice, uncooked
DIRECTIONS
- In a small bowl whisk together the soy sauce, honey, minced garlic, minced ginger, sriracha and black pepper until the honey is dissolved.
- Pour in a ziptop bag containing the cubed pork, seal and place in the refrigerator to marinate for at least 6 hours or overnight.
- When ready to cook, prepare the rice according to the packages directions.
- In a wok or large skillet over medium-high heat drizzle 1 tablespoon of avocado oil and remove the pork from the marinade using tongs or a slotted spoon, reserving the marinade for later.
- Cook the pork for about 10 minutes or until it is no longer pink.
- Remove from the wok and set aside in a bowl tented with foil.
- Add the carrots to the wok, adding a little more oil if necessary and cook for about 2-3 minutes and then add in the baby boy choy. Pour in 1/4 cup of water and cover the wok to steam the vegetables for about 5-6 minutes or until the bok choy is tender.
- Remove the cover and continue to cook for another 2-3 minutes or until the carrots and bok choy start to brown slightly and the leaves at the end of the bok choy are wilted.
- Remove from the wok and then pour in reserved marinade, bring to a boil and cook until the marinade is thick about 1-2 minutes. Remove from the heat.
- To plate, divide the rice between bowls and top with pork, bok choy and carrots and drizzle the sauce on top.
TIP
The reserved marinade prepares just a small amount of sauce to top the rice bowls, if you prepare more sauce on top, simply double the amount of marinade and add 1-2 minutes of cooking time for it to reduce down to a sauce.
Recipe credit :Â https://honey.com/recipe/asian-rice-bowls-with-honey-soy-pork-tenderloin
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