"The belly rules the mind."--Spanish Proverb

Pork and Wonton Rice Bowl Recipe

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This recipe for Pork and Wonton Rice Bowl is from My Favorite Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pound pork tenderloin
1 tbsp. plus 1 tsp. Chinese-style hot mustard
Kosher salt and freshly ground pepper
3 cups frozen brown rice
1 tbsp. plus 2 tsp. extra-virgin olive oil
small head Napa cabbage, sliced 1 inch thick
4 carrots, thinly sliced
3 cloves garlic, minced
2 tbsp. low-sodium soy sauce
1 tsp. packed light brown sugar
2 cups bean sprouts
cup crispy wonton strips

Place a large cast-iron skillet in the oven and preheat to 425. Rub the pork with 1 tbsp. hot mustard and season generously with salt and pepper; let marinate 5 minutes. Meanwhile, heat the rice as the label directs; set aside. Carefully remove the hot skillet from the oven, add 1 tbsp. olive oil and swirl to coat. Add the pork, return to the oven and roast, flipping once, until a thermometer inserted into the middle registers 140 to 145, 22 to 25 minutes. Transfer to a cutting board and let rest. Meanwhile, heat 1 tsp. olive oil in a large nonstick skillet over high heat. Add the cabbage and a big pinch of salt. Let sit, undisturbed, 1 minute, then toss and cook until crisp-tender and lightly charred, about 1 more minute. Remove to a plate. Reduce the heat to medium high and add the remaining 1 tsp. olive oil and the carrots. Cook until just tender, about 6 minutes. Whisk the garlic, soy sauce, brown sugar and remaining 1 tsp. hot mustard in a small bowl, then add to the skillet with the carrots. Toss to coat; season with salt and pepper. Add the bean sprouts and toss until warmed through, about 1 minute; remove from the heat. Thinly slice the pork. Divide the rice among bowls and top with the cabbage, carrot mixture, pork and wonton strips.

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