A white bowl on a black background filled with browned ground pork, white rice noodles, green sugar snap peas, bright red sliced bell pepper, browned mushrooms, orange shredded carrots with a perfectly cooked soft boiled egg halh on top drizzled with a go ju jang and sesame sauces and dry roasted peanuts

Asian Pork Bowl

Savory pork, silky noodles, crunchy vegetables and Asian inspired sauces come together for a dish that you won’t want to miss!

Bowls!

Buddha bowls, ramen bowls, Mexican bowls, etc

It seems that the bowl craze just keeps on going, in fact even fast food restaurants and frozen food chains have hopped onto the bowl train (see what I did there)

So what is it that is just so inviting and fascinating about this bowl trend?

Could it be that the mixed bowl is basically your one stop shopping to a delicious well rounded meal that contains all the flavors and textures that you could want?

We are talking sweet, savory or spicy flavors.  Soft textures like rice or noodles, the fresh crunch of vegetables,  sauces and any kind of protein you can think of… what’s not to like?

Well our Asian Pork Bowl is all of that and more!

So let’s get cooking!

First we are going to prep a sauce for the pork

We will need 1/2 cup of soy sauce, 1/4 cup of teriyaki sauce, 1/2 tablespoon of fish sauce and 2 teaspoons of sesame oil

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We will also need 2 scallions chopped, 2 tablespoons of honey, 1 tablespoon of gochujang (Korean chili paste), 1 tablespoons of fresh grated ginger and 1 grated garlic clove

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Combine all of the ingredients into a large bowl and whisk them together

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Next, we are going to prep everything we can prior to cooking the meat

The french refer to having everything prepped ahead as mise en place

What does mise en place mean?

It basically means having “everything in it’s place”.  If most of the prep work is done ahead the flow of cooking goes a lot smoother

Time to start the prep with 8 ounces of sugar snap peas

Add around 2 inches of water to a pot and place a steamer basket inside

Add in the peas

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Once the water starts to boil steam for 2-3 minutes

You want them to retain some crunch

Immediately place them into an ice bath to stop the cooking

Let them cool then drain and set aside

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Next we are going to prep some mushrooms

Using a dry paper towel brush off any excess dirt from 10 ounces of baby bella mushrooms

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Slice the mushrooms

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Heat 1 tablespoon of olive oil in a pan over medium heat and add the mushrooms in

Cook 4-6 minutes stirring occasionally until the mushrooms start to soften

Remove to a bowl and set aside

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Along with the mushrooms and snap peas we also prepped some raw vegetables

Thinly slice 1 red bell pepper, peel and shred 2 carrots, chop 2 more scallions up and we like to sprinkle some roasted peanuts over the top for additional crunch

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I think we have enough prepped for now so lets get the meat going

Add 2 tablespoons of olive oil to the pan you cooked the mushrooms in over medium high heat

Add 2 pounds of ground pork to the pan

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Sear for around 2-3 minutes then flip and sear 2 minutes more

This will add a little extra texture to the meat

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Lower the heat back to medium

Start breaking the meat up and stirring to cook through about 4-6 minutes

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Remember the sauce you made awhile back…you know at the start of all this?

Go ahead and add that in along with 2 teaspoons of corn starch and mix together

Why do I need cornstarch?

The cornstarch will act as a natural thickener for the sauce without adding any flavor of its own

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Let this simmer on low heat for 4-5 minutes

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While the meat was cooking I decided I wanted a sauce to drizzle over the top for a little extra sweet and heat

We will need 3 tablespoons of gochujang, 1-2 tablespoons of honey (depending on your sweet preference), 1 teaspoon of rice wine vinegar, 1 grated garlic clove, 1 tablespoon of fresh grated ginger, 1/2 teaspoon of sesame oil and 1/2 tablespoon of toasted sesame seeds

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Cook 1 package of rice noodles according to it’s directions then drain and set aside

You can also use rice noodles, ramen or white rice as a substitute

We also decided to add soft boiled eggs to the mix for some extra deliciousness which can be subbed out with a poached or fried egg as well

You can also omit this all together but I strongly urge you to go with the egg!

We like to put all the ingredients out and let folks create their own master piece!

Any way you decide to go we know you’re going to love this!!!

A white bowl on a black background filled with browned ground pork, white rice noodles, green sugar snap peas, bright red sliced bell pepper, browned mushrooms, orange shredded carrots with a perfectly cooked soft boiled egg halh on top drizzled with a go ju jang and sesame sauces and dry roasted peanuts

We love it when our readers make and share our recipes!

Post a pic on your social media and tag us @ #simplysundayshomecooking

Enjoy!!!

Simply Sundays! ~ Asian Pork Bowl

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

For the pork sauce

1/2 cup of soy

1/4 cup of teriyaki sauce

1/2 tablespoon of fish sauce

2 teaspoons of sesame oil

2 tablespoons of honey

1 tablespoon of gochujang

1 tablespoons of fresh grated ginger

1 grated garlic clove

2 chopped scallions

For the bowl

2 pounds of ground pork

2 tablespoons of olive oil

8 ounces of sugar snap peas

10 ounces of baby bella mushrooms

2 carrots

1 red bell pepper

2 tablespoons of dry roasted peanuts

1 package of rice noodles cooked and drained

soft boiled eggs (optional)

For the finishing sauce

3 tablespoons of gochujang

1-2 tablespoons of honey (depending on your sweet preference)

1 teaspoon of rice wine vinegar

1 grated garlic clove

1 tablespoon of fresh grated ginger

1/2 teaspoon of sesame oil

1/2 tablespoon of toasted sesame seeds

Directions

For the pork sauce

In a large bowl combine 1/2 cup of soy sauce, 1/4 cup of teriyaki sauce, 1/2 tablespoon of fish sauce, 2 teaspoons of sesame oil, 2 scallions chopped, 2 tablespoons of honey, 1 tablespoon of gochujang (Korean chili paste), 1 tablespoons of fresh grated ginger and 1 grated garlic clove

Whisk all the ingredients together and set aside

For the bowl

Add around 2 inches of water to a pot and place a steamer basket inside.  Add in the peas.  Once the water starts to boil steam for 2-3 minutes.  Immediately place them into an ice bath to stop the cooking.  Let them cool then drain and set aside

Using a dry paper towel brush off any excess dirt from 10 ounces of baby bella mushrooms.  Heat 1 tablespoon of olive oil in a pan over medium heat and add the mushrooms in.  Cook 4-6 minutes stirring occasionally until the mushrooms start to soften.  Remove to a bowl and set aside

Thinly slice 1 red bell pepper, peel and shred 2 carrots, and chop 2 more scallions.  Place each item in separate bowls as well as the sugar snap peas and the mushrooms.  In another bowl add 2 tablespoons of dry roasted peanuts.  Cook a package of rice noodles according to its directions.  Drain and set aside

Add 2 tablespoons of olive oil to the pan you cooked the mushrooms in over medium high heat.  Add 2 pounds of ground pork to the pan.  Sear for around 2-3 minutes then flip and sear 2 minutes more.  Add the pork sauce in along with 2 teaspoons of corn starch and mix together.  Let this simmer on low heat for 4-5 minutes

For the finishing sauce

In a bowl combine 3 tablespoons of gochujang, 1-2 tablespoons of honey (depending on your sweet preference), 1 teaspoon of rice wine vinegar, 1 grated garlic clove, 1 tablespoon of fresh grated ginger, 1/2 teaspoon of sesame oil and 1/2 tablespoon of toasted sesame.  Whisk the ingredients to combine

Set all the ingredients out and let people create their on tasty bowl!

Tools used to make this recipe

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Pyrex Mixing Bowl

ZELITE INFINITY Chef Knife 8 inch

OXO Good Grips Flat Wire Whisk

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