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Crispy pieces of pork cooked in a simmering Trader Joes Korean BBQ sauce with veggies and jasmine rice. Garnished with green onions, basil, lime and cucumber.

INGREDIENTS:

  • 1.4 lb pork loin

  • 1 cup of jasmine rice

  • 1 lb green beans

  • 1 yellow pepper

  • 2 tbsp sesame seeds

  • 2 green onions

  • 1 lime

  • 1/3 cup Trader Joes Korean BBQ sauce

  • 4 cloves of garlic

  • 2 tbsp fresh grated ginger

  • 2 tbsp canola oil or vegetable oil

  • salt & pepper to taste

 

INSTRUCTIONS

1. Slice pork lion into thin slices and season with salt & pepper. Meanwhile mince the garlic & grade the fresh ginger.

2. Slice the yellow pepper into thin strips and trim the ends off the green beans.

3. Heat 1 tbsp canola oil in a large pan, once the oil is hot enough (should be slightly smoking) add in the sliced pork. Do not over crowd the pan, if you have to work in batches do that. Once the pork is browned, remove from the pan and set aside.

4. Cook jasmine rice according to its package.

5. Add the garlic and ginger into the pan the pork was in and stir until fragrant. Add in the 1/3 cup of Trader Joes Korean BBQ sauce and let simmer for 2-3 minutes. Add the pork back into the pan with the sauce and stir until coated. The sauce should begin to thicken and stick to the pork. Allow to simmer on low heat for 5-10 minutes.

6. Steam and blanch the green beans in the microwave or in a small saucepan with water.

7. Heat the remaining 1 tbsp of oil in a separate pan. Add in the sliced yellow pepper and once they are soft, add in the blanched green beans. Season with salt & pepper. Careful not to overcook the beans. They should be crisp but cooked through. 

8. Serve the pork alongside the cooked rice and veggies. Garnish with sesame seeds, basil, green onions, lime and slices of english cucumber. Enjoy!