Marinated Pork Tenderloin Rice Bowl with Broccoli, Quick Cucumber Pickles and Pineapple

Deselect All

Quickled Cucumbers:

1/2 cup fish sauce 

1/2 cup rice wine vinegar

2 teaspoons dark brown sugar

1 teaspoon sambal

1 clove garlic, smashed and rough chop

1/3 hothouse cucumber, peeled and sliced

Pork:

1/2 cup soy sauce

1/2 cup rice wine vinegar

1 tablespoon dark brown sugar

2 teaspoons sambal

3 cloves garlic, smashed and finely chopped

2 scallions, sliced on bias, whites then finely chopped (save bias-cut greens for garnish)

1-inch piece ginger, peeled and grated

One 6-inch piece center cut pork tenderloin

Rice:

Canola oil, to coat pan 

1/2 yellow onion, diced

Kosher salt 

1 cup basmati rice

2 scallions, sliced on a bias, whites then finely chopped (save bias-cut greens for garnish)

1-inch piece ginger, peeled and grated

One 13.5-ounce can coconut milk plus chicken stock to equal 2 cups

Kosher salt

2 tablespoons finely chopped cilantro

To Finish:

Canola oil, to coat pan, plus more as needed

1/2 yellow onion, sliced

1/2 head broccoli, stem removed and broken into florets

Kosher salt

1 slice pineapple

1 large egg

Handful mung bean sprouts

1 tablespoon chopped roasted peanuts