Slow-Cooker Banh Mi Bowl Recipe
If you've savored the traditional Vietnamese Banh Mi sandwich, you're sure to enjoy this slow-cooked pork banh mi bowl, perfectly nestled atop a bed of brown rice!
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Ingredients
- 1 pound pork tenderloin
- 1/4 teaspoon kosher salt
- 1/4 cup reduced sodium soy sauce*
- 1 tablespoon brown sugar
- 6 tablespoons distilled white vinegar
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 cup shredded carrots
- 2 radishes
- 3 cups cooked brown rice
- 1 cup shredded red cabbage
- 1 cup thinly sliced English cucumbers
- 1 small jalapeno
- 1/4 cup cilantro leaves
- 1/8 teaspoon freshly ground pepper
- 3 cloves crushed garlic
- 1 jalapeno
Equipment Needed
- Slow Cooker
- mandolin
Instructions
- 1
Begin by seasoning the pork with a generous amount of salt and pepper, then transfer it into the slow cooker. In a separate bowl, mix together the minced garlic, sliced jalapeno, soy sauce, and brown sugar, stirring until everything is well combined and the sugar has dissolved. Pour this mixture over the pork in the slow cooker. (NOTE: If your slow cooker tends to cook hotter than usual, add an additional 1/4 cup of water). Cover the slow cooker and set it to low heat, allowing the pork to cook for 6 hours until it becomes extremely tender; you may turn the pork halfway through the cooking time if you wish. Once the pork is finished cooking, shred it using two forks and set the sauce aside.
- 2
While the pork is slowly cooking, prepare the pickled carrots and radish. In a medium-sized glass bowl, whisk together the vinegar, sugar, and salt until the mixture is fully dissolved. Add the sliced carrots and radish to the bowl, ensuring they are well coated, and let them marinate for approximately 30 minutes. Afterward, drain the vegetables thoroughly and place them in the refrigerator until you are ready to assemble the bowls.
- 3
To put the bowls together, start by adding 3/4 cup of cooked rice to each bowl. Top the rice with about 2 1/2 oz of the shredded pork, then drizzle 2 tablespoons of the reserved sauce over the pork. Finish each bowl by adding 1/4 cup of shredded cabbage, 1/4 cup of the pickled carrots, 1/4 cup of sliced cucumber, jalapeno slices, and a sprinkle of fresh cilantro.
Nutrition Information
Notes & Tips
- Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes