Banh Mi-Inspired Grilled Pork Bowls

1. Slice the pork tenderloin into thin 1/4-inch pieces and place in a shallow bowl or sealable plastic bag.
2. Prep the marinade. In a medium bowl, whisk together the minced garlic, shallot, soy sauce, fish sauce (or vegan fish sauce), brown sugar, lime juice, sriracha sauce, salt, and black pepper.
3. Toss the sliced pork in the marinade until it's well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse into the pork.
4. In a small bowl, prepare the pickled carrots. Combine the julienned carrots with the rice vinegar, sugar, and salt. Toss to coat the carrots and let them set for at least 15 minutes.
5. Use a handheld mandoline to thinly cut the cabbage. Cut the thin slices into about 2-inch long pieces. Prepare the cucumber by dicing. Thinly slice the jalapeño pepper on the bias. Halve and slice the avocado. Set all the prepped veggies aside until it’s time to assemble the bowls.
6. Meanwhile, make the rice. Rinse the rice using a fine-mesh strainer. Agitate and rinse the rice until the water runs clear. Add the rinsed rice, cold water, butter, and salt to a medium sauce pan and bring to a boil. Once the water boils, cover with a tight-fitting lid and turn to low heat. Cook the rice for 15 minutes on low. Then, remove the pan from the heat and keep covered for another 15 minutes. Once ready to assemble the bowls, fluff the rice with a fork.
7. Mix the sriracha mayo. In a small bowl, mix together the mayonnaise, sriracha, and lime juice until combined. Add additional sriracha, as desired.
8. Once all of the bowl elements are prepped, it's time to grill! Preheat the grill or grill pan over medium-high heat. Grill the marinated pork for about 3-4 minutes per side, or until it reaches 145 degrees F. Set aside to rest for 5 minutes. Slice into strips for the bowls.
9. Assemble the bowls. Place a portion of cooked jasmine rice at the bottom of each bowl. Artfully add the grilled pork slices, pickled carrots, purple cabbage, diced cucumber, and avocado slices to the bowl.
10. Garnish with your choice of toppingsvincluding sliced jalapeños, cilantro, sriracha mayo, and a sprinkle of sesame seeds.
11. Enjoy!

Ingredients for the Rice:

• 1-1/2 cups jasmine rice, well-rinsed
• 2-1/4 cups water
• 1 tablespoon butter
• Pinch of salt

Ingredients for the Sriracha Mayo:

• 1/3 cup mayonnaise
• 1 tablespoon sriracha sauce
• Juice 1/2 of a lime

Ingredients for Assembling:

• Cooked rice
• Marinated and grilled pork
• Pickled carrots
• Purple cabbage, thinly sliced with a handheld mandoline
• 1/2 English cucumber, diced into 1/4-inch cubes
• 1 jalapeño pepper, thinly sliced on the bias
• 1 avocado, sliced
• Fresh cilantro leaves, washed
• Sriracha mayo
• Sesame seeds, for garnish