Korean Barbecue Pork Bowl

My husband and I took our son, Dax, to yet another fall festival last night. I honestly can’t get enough of them, mainly because it so freaking fun to watch him have so much fun! He loves the giant slides, seeing the farm animals, and really just running amok. He’s never been the kind of kid to just chill; he’s the “go go go” until it’s time to pass out type. That means we’ve always gotta be busy because he will not sit in the house for very long.

This Korean Barbecue Pork Bowl was such a delicious dinner to come home to after chasing my little guy around. The pork was so flavorful and such a fun change from the same old pulled pork I usually make with a big roast. I have to admit, though, my favorite part is all of the toppings that add such a freshness to the dish. Even though it’s fall, not everything has to be super heavy. I still want my comfort meals to be filled with fresh, bright ingredients. This dish is seriously the perfect mix of comfort meets fresh. And, it’s really really easy to prep, which is always a must when it comes to weeknight meals for a working mom.

I cook the pork in my slow cooker. I buy a 7-8 pound bone in pork loin. You can opt for bone out if that’s what you have or that’s what’s on sale. The bone in adds really nice flavor, but boneless will work just fine! I always go with what’s on sale.

In a small bowl, mix the brown sugar, soy sauce, ginger, chili garlic sauce, rice wine vinegar, sesame oil, garlic, and salt until combined. Use less chili garlic sauce if you don’t like too much spice, because this pork will have a bit of heat.

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Then stir in the chopped apple.

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Place the pork roast in the crockpot. Then massage this mixture into the pork with your hands.

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Turn the slow cooker on high for approximately 7 hours until the pork is easily shredded with a fork. The longer you leave it in, the more tender it will get. Shred the entire pork roast, and dispose of the bone. Taste the broth and pork, and add additional seasoning if necessary.

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To serve, first layer your favorite rice in the bottom. I use basmati rice that I season with salt, cilantro, and lime juice. It really is important to season your rice as it makes a huge difference in the flavor.

Then I put a serving of the pork on top (along with some of the broth/sauce in the slow cooker). Add the raw ribboned carrots (I like the carrots raw for the freshness and texture), sliced jalapeno (I use raw but you could also use pickled- deseed if you don’t want it to be too spicy!), green onion, broccoli and cauliflower (I roast these and honestly I just add it to get as many veggies as I can into the dinner!), and a sunny side up egg. Why the egg? Well, I’m one of those people that thinks a runny egg makes everything good even better. You could also do a soft boiled egg instead if that’s what you prefer. Lastly, top with some sesame seeds.

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And there you have an absolutely gorgeous, vegetable filled, Korean Barbecue Pork Bowl. Tell me you don’t want this right now, because I won’t believe you 🙂

Happy Friday everyone! Have an awesome weekend.

Korean Barbecue Pork Bowl

  • Servings: 10
  • Difficulty: Easy
  • Print

Ingredients
Pork:
1 7-8lb bone in pork roast
2/3 cup brown sugar
1/3 cup low sodium soy sauce
1 tablespoon grated ginger
3 tablespoons chili garlic sauce (2tbsp if your sensitive to spice)
2 tbsp rice wine vinegar
2 tsp sesame oil
2 tsp minced garlic
2 tsp salt
1 apple, peeled and chopped

Rice Bowl Toppings:
1-2 cups rice, cooked and seasoned with salt, lime juice, and cilantro
1-2 carrots, shredded or “ribboned”
1 sliced jalapeno
1 bunch green onion, chopped
1-2 cups roasted broccoli and/or cauliflower
Sunny side up eggs (1 per bowl)
Sesame seeds

Instructions:
1. In medium sized bowl, combine brown sugar, soy sauce, ginger, chili garlic sauce, rice wine vinegar, sesame oil, garlic, and salt. Stir to combine, then add in the apples. Place pork in slow cooker and rub the contents of the bowl into the pork. Turn slow cooker on high for 7-8 hours until pork is easily shredded with a fork.
2. To serve, 1/3-1/2 cup cooked rice in the bottom of each bowl. Top with pork, carrots, jalapeno slices, green onion, broccoli and cauliflower, sesame seeds, and a sunny side up egg.

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