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Sticky Sesame Pork Bowls image

Sticky Sesame Pork Bowls

Source: National Pork Board

Where to Buy
PREP TIME

5 mins

COOK TIME

360 mins

SERVING SIZE

8

Sticky Sesame Pork Bowls image

What You’ll Need

  • 1 Prairie Fresh® boneless pork loin half 
  • 2 cans peaches in 100% juice (15-ounce each)  
  • ½ cup reduced-sodium soy sauce 
  • 2 tablespoons sesame oil
  • 1-inch piece fresh ginger (peeled), or 1 teaspoon ground ginger 
  • 4 garlic cloves (peeled) 
  • 2 cups short grain white rice 
  • 3 cups of water 
  • 1 bunch scallions (thinly sliced, optional) 
  • 1 teaspoon sesame seeds (for garnish, optional) 
 
Smashed Cucumber Salad 
  • 1 cucumber, thinly sliced 
  • 2 tablespoons sesame oil 
  • ¼ cup rice vinegar 
  • 1 tablespoon sambal or 1 teaspoon red pepper flakes 
  • 1 teaspoon granulated sugar 
  • Pinch of salt and black pepper 

Directions

  1. Place pork loin half, peaches, soy sauce, sesame oil, ginger, and garlic cloves in a pressure cooker or slow cooker.  
  2. If using a slow cooker, cover and cook on high for 5-6 hours or until pork reaches an internal temperature of 145 F, followed by a 3-minute rest.  
  3. If using a pressure cooker, lock lid in place and set valve to the SEALING position. Cook on the MEAT/STEW setting for 35 minutes. Once the cooking cycle is complete, place a towel over the release valve and carefully move it to the VENTING position (Quick Release). Allow steam to fully release before removing the lid. Always cook pork to an internal temperature of 145 F, followed by a 3-minute rest. 
  4. During the last 30 minutes of cooking, prepare the rice and cucumber salad, if desired. 
  5. To make rice, add rice and water to a small pot. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low, and cook for 20 minutes. Remove rice from heat and fluff with a fork.  
  6. While rice is cooking, prepare cucumber salad. Add all cucumber salad ingredients to a medium bowl. Massage salad ingredients together with your hands, breaking cucumbers apart. Set aside cucumber salad and marinate for 5-7 minutes to further develop flavors.  
  7. Once pork is finished cooking, carefully remove and discard fresh ginger, if using. Using two forks, shred pork into small pieces directly in the pot. Once shredded, stir pork with juices to incorporate flavors, breaking apart the peaches and garlic as you mix.  
  8. To serve, divide rice into 8 bowls. Top with sticky sesame pork and cucumber salad. Garnish with scallions and sesame seeds, if desired.
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