Ginger Caramel Pork Rice Bowls

1

Prepare the vegetables and aromatics

Measuring cups and spoons

Vegetable peeler

Knife and cutting board

Grater

Wash your hands and clean the work surface. Rinse the cucumber, carrots, and ginger under running water, trimming any damaged areas, then dry. Thinly slice the cucumber, peel and shred the carrots, peel and grate the ginger, and mince the garlic. Keep the prepared vegetables separate from the raw pork.

2

Cook and rest the rice

Measuring cups and spoons

Fine-mesh strainer

3-quart saucepan with lid

Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well. Combine the rice and 2 1/4 cups water in the saucepan. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes.

3

Mix the glaze and dress the vegetables

Mixing Bowl

Small bowl

Measuring cups and spoons

Wooden spoon

Meanwhile, stir together the fish sauce, brown sugar, and remaining 1/4 cup water in the small bowl. In the mixing bowl, toss the cucumber and carrots with 1 tablespoon lime juice. Set the vegetables aside while you cook the pork.

4

Brown the pork

Measuring cups and spoons

Wooden spoon

12-inch skillet

Heat the oil in the skillet over medium-high heat. Add the pork and spread it into an even layer. Cook undisturbed for 3–4 minutes to develop a brown crust, then break it into bite-size crumbles. Continue cooking for 5–7 minutes, stirring occasionally, until the released liquid has evaporated and the pork is well browned. If substantial fat collects, carefully spoon it off, leaving approximately 1 tablespoon in the skillet.

5

Add the aromatics and glaze mixture

Small bowl

Wooden spoon

12-inch skillet

Reduce the heat to medium. Add the ginger and garlic and cook, stirring, for 30–60 seconds, just until fragrant. Pour in the fish sauce mixture and scrape up the browned bits from the bottom of the skillet.

6

Reduce the glaze and check doneness

Measuring cups and spoons

Wooden spoon

12-inch skillet

Instant-read food thermometer

Simmer for 3–5 minutes, stirring frequently, until the sauce becomes glossy and clings to the pork with little liquid remaining. Reduce the heat if the glaze starts sticking before it has thickened evenly. Check several larger pork crumbles with a clean food thermometer; the pork must reach 160°F. Remove from the heat and stir in the remaining 1 tablespoon lime juice.