Hoo-boy, this week has been a doozy. This rice bowl, with crispy panko-crusted pork, salt and pepper radishes, sweet quick-pickled carrots and a piquant fish sauce dressing is everything I needed to limp into Friday. Prep all the vegetables at the start of the meal, it'll make everything go much smoother toward the end!
Skill Level: Intermediate
Time to Make: 60 minutes
1 pound pork shoulder, cut into 4 small steaks
1/2 cup flour
1 cup panko
Salt and Pepper to taste
1/3 cup canola oil
SALT AND PEPPER RADISHES
1 bunch radishes
Flaky sea salt and freshly cracked pepper
QUICK PICKLED CARROTS
4 medium carrots
1/2 cup distilled white vinegar
1/4 cup sugar, or more to taste
1/4 cup warm water
SPICY FISH SAUCE
1/2 serrano pepper
3 tablespoons fish sauce
1/3 cup loosely packed cilantro
A drizzle of extra virgin olive oil (optional, if fish sauce is a little too much funk for your taste)
1 cup dry rice
Salt and pepper
1-inch knob of ginger
2 garlic cloves
1 small yellow onion
Sesame oil to taste
1/4 cup loosely packed fresh cilantro
Soft boiled eggs, lime wedges, reserved scallion greens
Prep Ingredients: Trim excess fat on the pork and pound it into thin cutlets. Pat dry and season with salt and pepper. Chill until ready to use. Thoroughly wash and trim the radishes. Cut in half lengthwise. Using a peeler, peel the carrots. Wipe off the peeler and use it to shave the carrots into strips. Transfer to a bowl of mason jar. Rinse all the cilantro and roughly chop. Divide into 2 piles (one for the fish sauce, one for the rice). Finely chop the scallion whites and thinly slice the scallion greens on an angle. Reserve the scallion greens for garnish. Peel and mince the ginger. Mince the garlic. Thinly slice the onion into half moons.
Make the Quick-Pickled Carrots: In a medium bowl, combine the sugar, vinegar, and warm water. Stir until the sugar dissolves. Pour over the reserved shaved carrots and chill until ready to serve.
Make the Salt and Pepper Radishes: Pat the radishes dry and arrange in a single layer on a plate. Season the cut side of the radish with the flaky sea salt and freshly cracked pepper. Keep out at room temperature until ready to serve.
Make the Fish Sauce: In a food processor, combine the serrano pepper, juice of 1 lime, 1/3 cup cilantro and pulse until smooth. Slowly drizzle in the extra virgin olive oil (if using) and continue pulsing until smooth. Transfer to a bowl and chill until ready to serve. Note: you will need to stir to incorporate all of the ingredients again right before serving.
Make the Rice: Cook rice according to package instructions. Once the rice has finished cooking, remove from the pot and transfer to a medium bowl and wipe out the pot. Heat olive oil over medium high until very hot. Add the sliced onions and cook until beginning to brown and soften, about 4 minutes. Add the ginger and garlic and continue cooking until the onions are cooked through, an additional 4-5 minutes. Stir in the rice and a drizzle of sesame oil and stir to combine. Keep warm.
Make the Pork: Prepare a dredging station. On one plate, add the flour. In a bowl, crack the eggs and whisk until smooth. In a third bowl, add the panko and season with salt and pepper. Carefully dredge the pork in the flour, shake off the excess, and then dip it in the egg until completely coated. Add to the bowl of panko and coat completely. Continue this with the rest of the pork until all 4 steaks are well coated with panko. Heat canola oil in a medium high until very hot. Add the pork, being careful not to overcrowd the pan and cook for 5-6 minutes per side or until very golden brown on both sides, being careful not to burn it. Remove from the pan and slice.
To Serve: Divide rice between bowls, Arrange radishes, sliced pork, pickled vegetables, soft boiled eggs, and a drizzle of fish sauce on top. Serve with additional carrots and more fish sauce on the side. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!