Slow Cooker Banh Mi Bowls
6 hrs 15 min4
Vietnamese-inspired bowls with slow-cooked shredded pork, pickled vegetables, fresh herbs, and spicy mayo over rice.
| prepCut pork tenderloin into 3 pieces | ||||
| prepMince garlic cloves | ||||
| prepGrate fresh ginger | ||||
| prepThinly slice jalapeños and divide | ||||
| prepShred carrots | ||||
| prepCut radishes into matchsticks | ||||
| prepThinly slice cucumber | ||||
| prepRemove stems from cilantro leaves | ||||
| 80 ml coconut aminos | Combine coconut aminos, water, rice vinegar, garlic, ginger, fish sauce & pepper in slow cooker | Shred pork in slow cooker, toss with liquid | Divide rice among 4 bowls, top with pork, pickled vegetables, cucumber, cilantro, remaining jalapeños & spicy mayo | |
| 80 ml water | ||||
| 30 ml rice vinegar | ||||
| 4 garlic cloves, minced | ||||
| 2 teaspoons grated fresh ginger | ||||
| 1 teaspoon fish sauce | ||||
| ⅛ teaspoon black pepper | ||||
| 1 – 1 ¼ lb / 450–565 g pork tenderloin, cut into 3 pieces | Add pork, coat in liquid, top with half the jalapeños | Cook on low 6 hrs until shredded easily | ||
| 1–2 small jalapeños, thinly sliced, divided | ||||
| 100 g shredded carrots | Whisk carrots, radishes, rice vinegar, hot water & cane sugar | Chill pickled vegetables until serving | ||
| 3 radishes, cut into matchsticks | ||||
| 160 ml rice vinegar | ||||
| 30 ml hot water | ||||
| 12 g cane sugar | ||||
| 3 cups cooked brown rice | ||||
| 1 medium English cucumber, thinly sliced | ||||
| 1 cup fresh cilantro leaves, stems removed | ||||
| 2 tablespoons mayonnaise | Whisk mayonnaise with sriracha | |||
| 1–2 teaspoons sriracha or chile-garlic sauce | ||||
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