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
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
Combine all of the ingredients into a large bowl and whisk them together
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
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
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
Slice the 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
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
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
Sear for around 2-3 minutes then flip and sear 2 minutes more
This will add a little extra texture to the meat
Lower the heat back to medium
Start breaking the meat up and stirring to cook through about 4-6 minutes
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
Let this simmer on low heat for 4-5 minutes
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
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!!!
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
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
NuWave Flex Precision Induction Cooktop
ZELITE INFINITY Chef Knife 8 inch
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2020
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There’s a lot of goodness packed in that bowl. 😋🌿
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