High-Protein Banh Mi Rice Bowl

Marinate the pork

1. 1

   combine minced garlic, soy sauce, fish sauce, rice vinegar, honey, and a pinch of chili flakes; toss the pork strips in the mixture and refrigerate while you prepare the other components.

Prepare the pickles

2. 2

   place julienned carrots and sliced jalapeño (and optional daikon) in a jar and pour over a hot pickling liquid (equal parts water and vinegar with a pinch of salt); let sit until slightly softened.

3. 3

   Cook the jasmine rice according to package directions or in a rice cooker.

4. 4

   Make the sriracha mayo sauce: whisk together Kewpie mayo, sriracha, and lime juice in a 1:1:0.5 ratio until smooth.

5. 5

   Heat vegetable oil in a pan over medium‑high heat; add the marinated pork and cook, stirring until the moisture evaporates and the pork browns and caramelizes.

Assemble the bowl

6. 6

   start with a bed of cooked rice, top with the browned pork, add pickled carrots and jalapeño, scatter chopped cilantro and sliced cucumber, and drizzle with the sriracha mayo sauce.