crispy pork tenderloin rice bowl.

A macro-friendly rice bowl with crispy pork tenderloin bites, steamed rice and a crunchy cabbage slaw, finished with sweet chilli, sesame and coriander. Great for meal prep.

Dietary: Dairy Free, Gluten Free with tamari
Prep Time: 10 minutes, plus 20 minutes marinating
Cook Time: 10-15 minutes
Serves: 3-4

Pork Ingredients:
1 Scottsdale Pork boneless tenderloin, cut into bite-sized cubes
2 tablespoons soy sauce or tamari

Crispy Coating:
1 cup cornflour
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Pinch of sea salt and black pepper

To Cook:
Neutral oil, for shallow frying

To Serve:
Steamed rice
Shredded cabbage and carrot slaw
Sweet chilli sauce or soy sauce
Sesame seeds
Fresh coriander

Method:
Toss the pork with the soy sauce and set aside for 20 minutes to marinate.
Combine the cornflour, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl.
Coat the pork pieces well, shaking off any excess.
Heat a shallow layer of oil in a frying pan over medium-high heat.
Cook the pork in batches for about 5 minutes, turning occasionally, until golden, crispy and cooked through.
Drain on paper towel and serve straight away.

To Assemble:
Spoon steamed rice into bowls and add a crunchy slaw of cabbage and carrot.
Top with the crispy pork, a drizzle of sweet chilli or soy, sesame seeds and coriander.

Storage:
Cooked pork bites keep in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to re-crisp.

Tips:
Pack the rice, slaw and pork into separate containers for easy meal prep lunches.
Reheat the pork in the air fryer so the coating crisps up again.

Recipe developed for Scottsdale Pork.