Bánh Mì Rice Bowls

By Simply Scratch

Ingredients

1½ tablespoons honey
3/4 teaspoon kosher salt
1/4 cup unseasoned rice vinegar
1/4 cup water
4 ounces matchstick carrots
6 ounces julienned persian cucumber ((about 4) see notes)
6 ounces julienned daikon radish
1 tablespoon cornstarch
1 tablespoon lemongrass paste (or puree fresh lemongrass in your mini food processor)
2 teaspoons garlic paste (or use freshly grated)
2 teaspoons ginger paste (or use freshly grated)
1/3 cup coconut aminos
1 medium lime (juiced (about 1 to 2 tablespoons))
1½ teaspoons fish sauce
1 pound ground pork (I use duroc ground pork)
cauliflower sushi rice (or rice of choice)
spicy mayo
4 green onions (sliced)
2 tablespoons finely chopped cilantro
1 jalapeño (thinly sliced)
1 rainbow radish (thinly sliced)

Prep Time45mins
Cook Time15mins
Servings4

Instructions

MAKE THE PICKLED VEGETABLES:

In a mixing bowl, measure and add honey, kosher salt, (unseasoned) rice wine vinegar and 1/4 cup water. Whisk well until the salt and honey have dissolved.

Next, add in matchstick carrots and the julienned cucumber and daikon radish. Toss well to combine and set off to the side. I go back and toss every so often.

MAKE THE PORK:

In a liquid measuring measure and add cornstarch, lemongrass paste, ginger and garlic paste, coconut aminos, lime juice, and fish sauce. Whisk well to combine.

Heat oil in a large non-stick wok or chefs pan over medium-high heat to get nice and hot. Once the oil is hot, add the pork and spread it out in an even layer. Let it sit there for 3 to 4 minutes or until it get's a deep golden, crusty sear on the bottom. Stir the pork around and break up any large clumps. Continue to cook, stirring often until crispy and deeply golden brown. I there's any excess fat from the pork, I recommend removing it and discarding.

Once the pork is crispy, pour in the sauce. Stir and cook until thickened, about 1 to 2 minutes.

SERVE:

Add desired amount of rice to a bowl (about 1/2 to 3/4 cup) with 1/4 of the pickled vegetables and 1/4 of the saucy pork. Drizzle with spicy mayo (if using) and top with sliced green onion, chopped cilantro and sliced jalapeño if desired. I also added some thinly sliced rainbow radish for a pop of color and because I had them on hand.