Hoisin-Glazed Pork Bowl With Vegetables
Inspired by Chinese char siu pork, this weeknight recipe uses an easy cooking method that yields a tasty sauce with a subtle sweetness. The tangy hoisin marinade for the pork can do its job in just 24 seconds or 24 hours. It coats the tenderloin as it cooks, leaving behind caramelized bits in the bottom of pan, which then get deglazed to create a dressing that flavors the rice. As for the garnishes, use as many crisp-tender vegetables as you like, and change them up as you please. Sugar snap peas would be good here, as would shredded napa cabbage, or just about anything fresh and crunchy.
- Serves: 4 persons
- ½cup hoisin sauce
- 2tablespoons ketchup
- 2tablespoons honey
- 1tablespoon grated fresh ginger
- 2teaspoons Sriracha
- 1large garlic clove, grated on a Microplane
- 1teaspoon Chinese five-spice powder
- 1pork tenderloin (about 1 to 1 1/4 pounds), cut crosswise into thirds
- Kosher salt and freshly ground pepper
- 2teaspoons vegetable oil
- 2small carrots, peeled
- 2large radishes (such as watermelon), or 4 small
- 1tablespoon rice wine vinegar
- 4cups cooked brown or black rice
- 2ounces snow peas, trimmed
- Pickled ginger (optional)
Step 1In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
Step 2Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
Step 3Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
Step 4Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
Step 5Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
Step 6Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
Step 7Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.