Asian jasmine rice bowl with miso blood orange glazed pork, wok-seared shiitake and crunchy cucumber

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 420 ml (1 3/4 cups) water and bring to a boil. Once boiling, reduce to the lowest heat, cover, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

2. 2

   2. While the rice cooks, make the glaze by mixing the white miso, blood orange juice, blood orange zest, 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, honey, ginger, and half of the minced garlic in a bowl. Stir until smooth.

3. 3

   3. Place the pork loin in another bowl and toss with 5 ml (1 tsp) sesame oil and 15 ml (1 tbsp) neutral oil. Add half of the glaze and let it marinate for 10 minutes.

4. 4

   4. In a medium bowl, combine the cucumber with 15 ml (1 tbsp) rice vinegar, 15 ml (1 tbsp) soy sauce, 5 ml (1 tsp) sesame oil, a pinch of salt, half of the scallions, and the mild chili flakes if using. Set aside so it becomes crisp and flavorful.

5. 5

   5. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) neutral oil and stir-fry the shiitake mushrooms for 4 to 5 minutes until browned. Add the remaining garlic and cook 30 seconds more. Remove the mushrooms and set aside.

6. 6

   6. In the same skillet or wok, add the pork with its marinade in a single layer. Cook for 2 to 3 minutes per side until browned and cooked through. The internal temperature of the pork should reach 63°C/145°F.

7. 7

   7. Pour the remaining glaze into the pan and cook for 1 to 2 minutes, stirring, until the sauce reduces and coats the pork with a glossy finish. Return the shiitake mushrooms to the pan and toss for 30 seconds to coat them in the sauce.

8. 8

   8. Divide the jasmine rice among 4 bowls. Top with the glazed pork, shiitake mushrooms, and crunchy cucumber. Finish with the remaining scallions and toasted sesame seeds. Serve immediately.