Categories: Asian
Ingredients
- Pork:
- 1 lb. pork tenderloin
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 cup soy sauce
- 1 tbsp. light brown sugar
- 3 garlic cloves, crushed
- 1 fresh jalapeno, sliced
- Pickled Carrots and Radishes:
- 6 tbsp. distilled white vinegar
- 1/4 cup granulated sugar
- 1/4 tsp kosher salt
- 1 cup shredded carrots
- 2 radishes, cut into matchsticks
- 3 cups cooked brown rice
- 1 cup shredded red cabbage
- 1 cup thinly sliced cucumber
- 1 small fresh jalapeno, thinly sliced
- 1/4 cup fresh cilantro leaves
Directions
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For the pork: Season the pork with the salt and pepper and place in a slow cooker. In a small bowl, combine the soy sauce, brown sugar, garlic, and jalapeno. Pour the mixture over the pork.
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Cover and cook on LOW for 6-8 hours. turning once halfway through. Transfer the pork to a large plate and shred with 2 forks. Reserve the sauce.
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For the pickled carrots and radishes: In a medium glass bowl, combine the vinegar, sugar, and salt, and stir until the sugar is dissolved. Add the carrots and radishes, toss well, and let sit for about 30 minutes. Drain well and refrigerate until ready to use.
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Top serve, place 3/4 cup rice in each of 4 serving bowls. Top each with 1/4 of the pork and drizzle each with 2 tbsp. of the sauce from the slow cooker. Top each with 1/4 cup shredded cabbage, 1/4 cup pickled carrots and radishes, and 1/4 cup cucumber. Divide the slice jalapenos and cilantro among the bowls, and serve.