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Slow-Cooker Banh Mi Rice Bowls

Slow-Cooker Banh Mi Rice Bowls

Prep Time15 mins
Course: Dinner
Cuisine: Chinese, Japanese
Keyword: Slow-Cooker Banh Mi Rice Bowls’
Servings: 4
Calories: 353kcal



  • 1 lb Pork tenderloin
  • ¼ tsp Kosher salt
  • tsp Freshly ground pepper
  • 3 Cloves crushed garlic
  • 1 Jalapeno, sliced
  • ¼ cup Reduced sodium soy sauce*
  • 1 tbsp Brown sugar

Pickled Carrot

  • 6 tbsp Distilled white vinegar
  • ¼ cup Sugar
  • ¼ tsp Kosher salt
  • 1 cup Shredded carrots
  • 2 Radishes, cut into matchsticks

The Bowls

  • 3 cup Cooked brown rice
  • 3 cup Cooked brown rice
  • 1 cup Thinly sliced English cucumbers, about ½ small
  • 1 Small jalapeno, thinly sliced
  • ¼ cup Cilantro leaves


  • Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.
  • Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
  • To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.

Nutrition Facts

Serving Size1g

  • Amount Per ServingCalories353
  • % Daily Value *
  • Total Fat 5.5g 9%
    • Cholesterol 77mg 26%
    • Sodium 696mg 29%
    • Total Carbohydrate 46g 16%
      • Dietary Fiber 4.5g 18%
      • Sugars 8g
    • Protein 29g 58%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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