BANH MI RICE BOWLS

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 lb or 453g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Garlic

  Raw

  3 cloves, minced or 9g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Brown sugar

  1 tbsp or 9g

• Vinegar

  Distilled

  6 tbsp or 89g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Salt

  Table

  ¼ tsp or 2g

• Carrots

  Raw

  1 cup grated or 110g

• Radishes

  White icicle, raw

  2 radish or 34g

• Brown rice

  Long-grain, cooked

  3 cup or 585g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Cucumber

  Peeled, raw

  1 cup, sliced or 119g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

Directions

1. Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce. Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use. To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro. Read more at http://www.skinnytaste.com/slow-cooker-banh-mi-rice-bowls/#WmwmYJBL7gEKmMlX.99

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