Hoisin Glazed Pork Bowl with Vegetables

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  1. ½ c hoisin sauce
  2. 2 T ketchup
  3. 2 T honey
  4. 1 T grated fresh ginger
  5. 2 t Sriracha
  6. 1 large garlic clove, minced
  7. 1 t Chinese five-spice powder
  8. 1 pork tenderloin (about 1 to 1 1/4 pounds), cut crosswise into thirds
  9. Kosher salt
  10. ground pepper
  11. 2 t vegetable oil
  12. 2 small carrots, peeled
  13. 2 large radishes (such as watermelon), or 4 small
  14. 4 green onions
  15. 1 T rice wine vinegar
  16. 2 T water
  17. 4 cups cooked brown or black rice
  18. 2 ounces snap peas, trimmed
  19. Pickled ginger (optional)


  1. In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
  2. Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. # Toss to evenly coat, cover, and set aside. Let the pork marinate, covered and refrigerated for up to 24 hours, or cook it right away.
  3. Heat oven to 375°F.
  4. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high.
  5. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.)
  6. Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
  7. Remove from heat and pour remaining marinade over the pork, turning to coat evenly.
  8. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145°F. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
  9. Meanwhile, prepare the vegetables: chop the carrots into small pieces. Slice the radishes into matchstick pieces. Thinly slice the green onions on an angle. Slice the snap peas at an angle.
  10. Transfer pork to a plate and set aside to rest.
  11. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any accumulated juices from the plate with the pork.
  12. Distribute rice among 4 bowls.
  13. Thinly slice the pork into bite-sized pieces and divide among the bowls.
  14. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snap peas and pickled ginger, if using.
  15. Serve immediately.

Picture of Recipe

Hoisin Glazed Pork Bowl with Vegetables - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Lunch,Entree
Type of Food: Bowl
Ethnicity/Origin: Chinese,Asian
Key Ingredient: Pork
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop,Oven Bake

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