Roast Pork Egg Roll Bowl (pernil Egg Roll Bowl)
This Roast Pork Egg Roll Bowl, also known as Pernil Egg Roll Bowl, is a delicious fusion dish that combines the flavors of Puerto Rican and Chinese cuisines. It's a deconstructed version of the classic egg roll, featuring tender roast pork and a medley of vegetables, all seasoned with a savory blend of spices.
Ingredients
- 2 lbs roast pork, shredded
- 1 tablespoon olive oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 bell pepper, thinly sliced
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the sliced onion and minced garlic, and sauté until fragrant.
- Stir in the shredded roast pork, bell pepper, cabbage, and carrots.
- In a small bowl, mix together the soy sauce, sesame oil, and ground ginger.
- Pour the sauce over the pork and vegetable mixture, and toss to combine.
- Cook for 10-15 minutes, or until the vegetables are tender-crisp.
- Season with salt and pepper to taste.
- Serve the Roast Pork Egg Roll Bowl hot, and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large skillet Cutting board Sharp knife Measuring spoons Measuring cups
Tools
Spatula Mixing bowl
Serving suggestions
Serve the Roast Pork Egg Roll Bowl with a side of steamed white rice or cauliflower rice for a complete meal.
Tips & tricks
For a spicier kick, add a dash of hot sauce or a sprinkle of red pepper flakes to the dish before serving.
Cost
$15