Pork Rice Bowl


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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 30 minutes

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Pork loin  – leftovers
Neutral oil  15 g 15 mL / 1 tbsp
Salt to taste  –
Water 750 g / 24 oz 750 mL / 3 cups
Rice, white 200 g / 8 oz  1 cup
Carrot  – 1 large carrot
Greens (kale, spinach or chard) 30 g / 3 oz 3 cups
Rice vinegar, seasoned 15 g 15 mL / 1 tbsp
Soy sauce 15 g 15 mL / 1 tbsp
Sesame oil 3 g ¼ tsp
Green onion, thinly sliced to taste  –

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Bring water to a boil in a saucepan over medium-high heat. Add rice. Cover. Lower heat to simmer and cook for 14-18 minutes. Let stand for 10 minutes then fluff with a fork.

2 Slice leftover pork from this recipe with a sharp knife.

3 In a large, non-stick skillet, heat neutral oil on medium-high heat. Add pork in a single layer (repeat this step if you have more pork than a single layer). Season lightly with salt.

4 Cook until pork is browned in spots. Toss pork, breaking up with tongs and continue to cook, tossing, until heated through.

5 Transfer pork to a plate. Repeat if necessary. Wipe out skillet.

Meanwhile, using a vegetable peeler, slice carrots into thin ribbons. Add to skillet that had pork and cook in a single layer, until beginning to soften and brown underneath, about 2 minutes.

Add greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

8 Combine rice vinegar, soy sauce and sesame oil in a small bowl.

Spoon rice into bowls and arrange pork and vegetables over. Top each with green onions. Drizzle with dressing and serve.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • This is a great use for leftover pork
  • If you have spices you can add them to your rice. Add them to the water with the rice. Spices such as allspice, cardamom, and cloves are all great options
  • You can use a more flavourful liquid, such as stock, when cooking your rice

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