This recipe for Japanese Pork Tonkotsu Rice Bowls pairs ginger-seared pork tenderloin with quick-pickled vegetables over rice infused with Pacific Foods® Organic Pork Tonkotsu Ramen Broth. The rich tonkotsu broth creates a deeply savory foundation, flavoring both the fluffy rice and a silky pan glaze that coats the tender pork. Balanced by crunchy pickled red onions and a drizzle of spicy gochujang mayo, it delivers maximum umami in every bite.
Ingredients
- 1 1/4 pounds boneless pork tenderloin
- 1/2 cup water
- 1/4 cup rice wine vinegar
- 2 tablespoons honey
- 1 teaspoon salt
- 1 large red onion, thinly sliced (about 2 cups)
- 2 mini cucumber, cut into matchsticks (about 2 cups)
- 1 cup long grain white rice
- 3 cups Pacific Foods® Organic Pork Tonkotsu Ramen Broth (amount divided in recipe steps below)
- 1/4 cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon vegetable oil
- 1 tablespoon grated ginger root
- 1 teaspoon cornstarch
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Instructions
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Step 1
Cut the pork in half lengthwise, then thinly slice on the diagonal into strips.
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Step 2
Heat water, vinegar, honey, and salt in a small saucepan to a light boil. Add onions, remove from heat and set aside for 20 minutes or until cool. Stir in cucumbers.
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Step 3
Cook rice in 2 cups Pacific Foods® Organic Pork Tonkotsu Ramen Broth according to package directions.
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Step 4
In a small bowl combine mayonnaise and gochujang, Thin to drizzling consistency with extra broth, if desired and set aside.
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Step 5
Heat oil in a 12-inch skillet over medium-high heat. Season the pork with salt and pepper. Once oil is shimmering, cook pork, in batches if necessary, until no longer pink. Once all the pork is cooked (internal temperature should reach 145°F), add all pork to the skillet and stir in the ginger. Cook, stirring until the ginger is fragrant, about 30 seconds. In a small bowl stir together remaining 1 cup Pacific Foods® Organic Pork Tonkotsu Ramen Broth and cornstarch and then add to the skillet. Cook 1 minute until the mixture thickens and coats the pork.
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Step 6
Spoon 3/4 cup rice into each of 4 bowls. Top each with with pork, 1/4 of the pickled vegetables and drizzle with gochujang mayonnaise.
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Tips
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We love Japanese mayonnaise (such as KEWPIE® brand) for this recipe. It has a richer and creamier consistency than regular mayonnaise due to egg yolks which creates a custard like texture.
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