Banh Mi Rice Bowls

A while back on Netflix they had the Great Food Truck Race so I binge watched it of course and was hungry all the time. One of the food trucks that sparked my interested was a Banh Mi Sandwich truck. I had no idea what these things were but every time they made them they looked absolutely delish. Well fast forward a couple of months and a restaurant  opened up literally around the corner from my house that was all about the Banh Mi. I am now officially an addict and wanted to try my hand at them at home.
This version is, obviously, not a sandwich. One thing that makes a good Banh Mi sandwich is the rolls they use and I was not about to butcher those amazing bits of goodness so when I found a recipe using the same flavors they put inside the sandwich but served over rice I knew this was a version I would feel comfortable making.
One thing I love about this recipe is you have your hot cooked rice and meat served with crunchy fresh pickled vegetables, fresh raw vegetables, and cilantro (which I am obsessed with).
Guys...this stuff is awesome. I have made this recipe multiple times for multiple people who have come to stay at our house and every time I have been asked for the recipe.


For the pork:
1 pound pork tenderloin or pork roast also works
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
3 cloves crushed garlic
1 jalapeno, sliced
1/4 cup soy sauce
1/4 cup water
1/2 lime, juiced
1 TBSP brown sugar

For the pickled vegetables:
6 TBSP distilled white vinegar
1/4 cup sugar
1/4 tsp kosher salt
1 cup shredded carrots
3 radishes, cut into matchsticks

For the bowls:
3 cups cooked  rice
1 cup shredded red cabbage
1 cup thinly sliced English cucumbers
1 small jalapeno, thinly sliced
1/4 cup cilantro leaves
toasted sesame seeds (optional)

1. Place your pork in the slow cooker and season with salt and pepper.
2. In a small bowl, combine the garlic, jalapeno, soy sauce, water, lime juice, and brown sugar. Whisk to combine and pour over the top of the pork.
3. Cover and cook on low for 6 hours or high for 3 hours.
4. While the pork is cooking, prepare the pickled vegetables. First, combine the vinegar, sugar, and salt and mix until well combined. Then add the carrots and radishes and toss to coat. Let them sit in the vinegar mixture for 30 minutes to 1 hour, drain, and then store in the fridge until you are ready to use.
5. When the pork is ready, pull the pork out and place on a cutting board. Shred the meat and place back into the slow cooker to soak up more flavor.
6. To assemble simply place some rice in the bottom of a bowl, top with the pork and drizzle with a bit of the sauce. Top with shredded cabbage, pickled vegetables, sliced cucumber, jalapeno slices and cilantro.

**Randi's Side Notes**
~ I usually end up making double the pickled vegetables because I love them so much and that seems to be what I run out of before anything else is gone.
~ You could also do this with brown rice or quinoa.
~ For gluten free just make sure you check your soy sauce!
~ You could also use this recipe and put it in the amazing Banh Mi Rolls. I would suggest just going to a Vietnamese shop and asking for some to buy.

This recipe was adapted from  SkinnyTaste. If you haven't jumped over there yet to check it out DO IT NOW! Seriously. This lady has the most amazing recipes, most are super easy, and all made for those who are on Weight Watchers.