These bowls feature the flavors of banh mi, but use a bed of black rice instead of bread.
Prep Time30 minutesmins
Cook Time1 hourhr
Marinade Time1 hourhr
Total Time2 hourshrs30 minutesmins
Servings: 4servings
Ingredients
1clovegarlicminced
1/2teaspoonChinese five spice
2teaspoonssesame oil
3tablespoonssoy sauce or tamari
1tablespoontomato paste
2tablespoonshoney
3tablespoonshoisin
1poundpork tenderloin
1cupblack rice
1/2cupwhite vinegar
1/2tablespoongranulated sugar
1/2tablespoonwhole peppercorns
1/4teaspoonmustard seed
1/4teaspooncelery seed
1/4teaspoonsalt
4ouncesradish matchsticks
2large carrots
1-2jalapeños
Fresh cilantro
Instructions
Whisk together garlic, Chinese five spice, sesame oil, soy sauce, tomato paste, honey, and hoisin. Reserve 1/4 cup of marinade.
Place the tenderloin in a shallow baking dish and pour remaining marinade over, turning to coat. Cover and let rest for at least an hour, or in the fridge for 8 hours/overnight.
When ready to cook, preheat oven to 350°F. Roast tenderloin for 45 minutes to an hour, until it reaches an internal temperature of 145°F. Let it rest 10 minutes before carving.
While the pork is cooking, prepare the rest of the recipe.
Rinse black rise in cold water and add it to a saucepan with 2 cups water. Bring to a boil, then reduce heat and let simmer on low, covered, for about 30 minutes.
In a small saucepan, combine vinegar, sugar, peppercorns, mustard seed, celery seed, and salt, and heat over medium until sugar is dissolved.
Remove from heat and add radishes, stirring to coat. Cover and let rest.
Slice carrots into matchsticks or coins, and slice jalapeño thinly.
Once all ingredients are ready, assemble bowls with rice on the bottom then slices of pork. Drain radishes from brine and arrange vegetables in the bowl. Drizzle reserved marinade over the top and serve.