Grilled Pork Over Rice

Alright, let's get this show on the road! This recipe for Grilled Pork Over Rice is a crowd-pleaser, simple to make, and packed with flavor. I've aimed for a dish that's delicious any day of the week.

Recipe: Grilled Pork Over Rice with Quick Pickled Vegetables

Yields: 4 servings Prep Time: 25 minutes (plus marinating time - at least 30 minutes, ideally longer) Cook Time: 20 minutes

Ingredients:

• For the Pork Marinade:

  • 1.5 lbs Pork Tenderloin or Pork Shoulder (cut into 1/4-inch thick slices)
  • 3 tablespoons Soy Sauce (low-sodium preferred)
  • 2 tablespoons Brown Sugar (packed)
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Sesame Oil
  • 2 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 teaspoon Gochujang (Korean Chili Paste - optional, for a little heat)
  • 1/2 teaspoon Black Pepper

• For the Quick Pickled Vegetables:

  • 1 cup thinly sliced Carrots (julienned or shaved with a vegetable peeler)
  • 1/2 cup thinly sliced Radishes
  • 1/4 cup Rice Vinegar
  • 1 tablespoon Granulated Sugar
  • 1/2 teaspoon Salt

• For Serving:

  • 3 cups cooked White Rice (Jasmine or short-grain recommended)
  • 2 Scallions, thinly sliced
  • 1 tablespoon Sesame Seeds, toasted
  • Sriracha Sauce (optional)

Equipment:

• Large Mixing Bowl
• Small Mixing Bowl
• Whisk
• Ziploc Bag or Container for Marinating
• Grill or Grill Pan
• Tongs
• Rice Cooker or Saucepan

Instructions:

1. Marinate the Pork:

• In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang (if using), and black pepper. Make sure the brown sugar is well dissolved.
• Add the sliced pork to the marinade, tossing to coat all pieces evenly.
• Transfer the pork and marinade to a Ziploc bag or container. Press out any excess air and seal.
• Marinate in the refrigerator for at least 30 minutes. Longer marinating times (up to 4 hours or even overnight) will result in more flavorful and tender pork.

2. Prepare the Quick Pickled Vegetables:

• While the pork is marinating, combine the thinly sliced carrots and radishes in a small mixing bowl.
• In a separate bowl, whisk together rice vinegar, sugar, and salt until the sugar and salt are dissolved.
• Pour the vinegar mixture over the vegetables and toss to coat.
• Let the vegetables sit for at least 15 minutes, tossing occasionally, to allow them to pickle slightly. The longer they sit, the more pickled they will become.

3. Cook the Rice:

• While the pork marinates, cook the rice according to package directions using a rice cooker or on the stovetop. Fluff with a fork after cooking.

4. Grill the Pork:

• Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates to prevent sticking.
• Remove the pork from the marinade, letting any excess drip off.
• Grill the pork slices for 2-3 minutes per side, or until cooked through and lightly charred. Avoid overcrowding the grill; cook in batches if necessary. Internal temperature should reach 145 degrees.

5. Assemble and Serve:

• Divide the cooked rice among four bowls.
• Top each bowl with the grilled pork slices.
• Spoon a generous amount of the quick pickled vegetables over the pork.
• Garnish with sliced scallions and toasted sesame seeds.
• Drizzle with sriracha sauce (optional) to taste.
• Serve immediately and enjoy!

Chef's Notes:

• Pork Choice: Pork tenderloin is leaner and cooks faster, while pork shoulder is more flavorful and forgiving. Both work well in this recipe.
• Spice Level: Adjust the amount of gochujang (or omit it entirely) to control the heat level.
• Marinade Flavor: Feel free to adjust the marinade to your liking. A squeeze of lime juice, a dash of fish sauce, or a pinch of red pepper flakes can add extra complexity.
• Pickling Time: If you want a more intensely pickled flavor, you can prepare the quick pickled vegetables a day in advance. They will keep well in the refrigerator.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat the pork gently to avoid drying it out.
• Vegetable Variations: You can use other vegetables in the quick pickle, such as thinly sliced cucumbers, daikon radish, or even jalapenos for some extra heat.
• Flavor Tip: Grilling over charcoal adds fantastic smokey flavor to the pork.

Enjoy the fruits of your labor! Let me know how it goes!