Healthy Banh Mi Inspired Lemongrass Pork Bowl

This Vietnamese inspired bowl packs those delicious banh mi flavours into a healthy, colourful dinner! You’ll love this thinly sliced marinated pork over a blended carb base, paired with fresh tangy salad and flavourful toppings.

Here is an inaccurate AI image because my kitchen and dishes are simply not up to food photography standards!

INGREDIENTS

FOR THE BASE (make as much as you need)

1 part rice — seasoned and cooked.

1 part quinoa — seasoned and cooked.

1 part riced cauliflower — seasoned and pan fried.

This is one of the meal components I prep. Healthier than plain rice! You can make it in batches then store it in the freezer. It’s great to have on hand, and the freezing process transforms the starches into resistance starch which are lower glycemic and better for gut health.

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FOR THE PORK

1 lb pork chops (or similar) — defatted, half frozen, then very thinly sliced.

2 tbs regular soy sauce

1 tbs dark soy sauce

1 tbs lemongrass paste

1 tbs coconut / brown sugar

1 tsp garlic powder — or a couple fresh cloves.

1 tsp onion powder

1 tsp baking soda — this will tenderize of “velvet” the meat, taking it from tough to silky. Many recipes suggest soaking your meat in baking soda and rinsing it, but this easier method has worked well for me.

2 tsp cornstarch — to thicken the sauce and also help keep the meat tender.

FOR THE SALAD

Head lettuce — thinly sliced, apx 1 cup per bowl.

Julienned carrot — grated is easier, but if you have a julienner it’s so much nicer! Apx 1/4 cup per bowl.

Sliced radish and/or cucumber — halved or quarted, then thinly sliced. Apx 1/4 cup per bowl.

Lightly dress with:

• Olive oil

• Rice vinegar or lime

• Dash of fish sauce

• Pinch of sugar

• Hint of Siracha, chili flakes, or bird’s eye

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FOR THE OPTIONAL TOPPINGS

• Bean sprouts

• Pickled onion

• Crushed peanuts

• Siracha mayo (2 pts mayo, 1 pt siracha)

• Chopped cilantro (this is the only place I actually enjoy cilantro! Try it!!)

INSTRUCTIONS

• Prepare your carb base.

• Prepare salad and toppings.

• Let meat sit in marinade for at least 15 minutes before pan frying.

• Fill half your bowl with salad (lettuce doesn’t stand up to heat, so it’s better putting salad to the side than on top of hot base).

• Layer the other half your bowl with the carb base.

• Spoon cooked pork over your rice.

• Generously drizzled pork / rice side with siracha mayo.

• Sprinkle desired toppings over whole bowl.

Enjoy!

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