Vietnamese Lemongrass Pork Bowls

Name: Vietnamese Lemongrass Pork Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 servings
Cuisine: Vietnamese
Ingredients: 1.5 pound pork tenderloin (thinly sliced); 2 lemongrasses (white parts only, finely minced); 4 clove garlic (minced); 3 tablespoon gluten-free tamari; 2 tablespoon fish sauce; 2 tablespoon brown sugar; 2 tablespoon vegetable oil; 1.5 cup jasmine rice (uncooked); 3 cup water; 2 carrots (medium, julienned); 0.25 cup rice vinegar; 1 English cucumber (thinly sliced); 0.25 cup fresh cilantro (roughly chopped)

Savory caramelized pork tenderloin scented with fresh lemongrass and garlic, served over fluffy jasmine rice with crisp quick-pickled carrots and cool cucumbers.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 5
Cuisine: Vietnamese
Difficulty: Medium
Cost: $3.10/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound pork tenderloin (thinly sliced)
2 lemongrasses (white parts only, finely minced)
4 clove garlic (minced)
3 tablespoon gluten-free tamari
2 tablespoon fish sauce
2 tablespoon brown sugar
2 tablespoon vegetable oil
1.5 cup jasmine rice (uncooked)
3 cup water
2 carrots (medium, julienned)
0.25 cup rice vinegar
1 English cucumber (thinly sliced)
0.25 cup fresh cilantro (roughly chopped)

Instructions

Combine 1 1/2 cups jasmine rice and 3 cups water in a medium saucepan. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer for 15 minutes until tender and liquid is absorbed. Keep covered off heat.
Toss the julienned carrots with 1/4 cup rice vinegar and 1/2 tablespoon of the brown sugar in a small bowl; set aside to quick-pickle for at least 10 minutes.
In a bowl, mix the sliced pork with minced lemongrass, garlic, 3 tablespoons gluten-free tamari, 2 tablespoons fish sauce, and the remaining 1 1/2 tablespoons brown sugar. Let sit for 10 minutes.
Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. Add the marinated pork in a single layer and sear without moving for 2 minutes to caramelize.
Stir-fry the pork vigorously for another 4 to 5 minutes until fully cooked through and internal temperature reaches 145 degrees F with deep browned edges.
Divide the warm jasmine rice into bowls. Top with caramelized lemongrass pork, drained pickled carrots, sliced English cucumber, and fresh cilantro garnish.

Notes

Ensure both tamari and fish sauce are certified gluten-free. Pork tenderloin cooks very quickly over high heat, so have all bowl components ready before stir-frying.

Nutrition (per serving)

Calories: 486
Protein: 35.8 g
Carbohydrates: 64.1 g
Fat: 10.3 g
Fiber: 1 g
Sodium: 1421 mg
Saturated Fat: 2.6 g
Sugar: 11.7 g
Cholesterol: 90 mg