Ingredients
- PORK
- 1½ pound pork loin, fat trimmed
- 1 cup water
- SAUCE
- ½ cup hoisin
- 3 tablespoons sweet yellow mustard
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoons rice vinegar
- 2 teaspoons garlic powder
- SLAW
- 1½ cups green cabbage, sliced
- 1½ cups red cabbage, sliced
- 2 tablespoons sweet yellow mustard
- ⅓ cup light mayo
- 1 tablespoon sugar
- S&P
- RICE BOWL
- 1 cup white rice, uncooked
- red onion, sliced
- 4 eggs
- 1 avocado, sliced
- cilantro
- sesame seeds
- lime wedges
- soy sauce & sriracha for serving
Recipe Description
This Korean BBQ Rice Bowl is such a win win recipe. Slow cooker pork loin is cooked until tender, shredded and tossed in BBQ sauce. The Rice Bowl is topped with a creamy mustard slaw, sliced avocado, red onions, fresh cilantro, sesame seeds and garnished with a lime wedge. To top it all off a fried runny golden egg is placed on top and drizzled with soy sauce and sriracha.
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