Thai Ginger Grilled Pork Rice Bowl with Charred Shishito Peppers and Pickled Daikon

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And then, somehow it was suddenly August.

Robert spent the week on a photoshoot in NYC, and I would like to say that once he got home we spent our weekend being productive members of society, but we actually just binge watched Stranger Things and ran some mostly boring house errands. Thinking on it now, I don't think we could've spaced out Stranger Things even if we tried, but we did manage to take the bird dog for a nice long hike somewhere in there, and make some amazing Spicy Shrimp Po Boys Lettuce Wraps that I'll be posting soon.

We've been good at sticking to our goal of making dinner at home at least five nights a week, honestly these days it's closer to six, and pretty frequently we're coming up with new variations of rice bowls. Pickled daikon, thai ginger grilled pork, and shishito peppers top a pile of jasmine rice to round out this version. Whenever we stumble upon shishito peppers we scoop them up right away, and they more or less inspired this bowl we put together. Once charred, they pull right off the stem and are so delicious, and balanced the thai ginger pork perfectly. 




Thai Ginger Grilled Pork Rice Bowl
serves 2

2 boneless pork chops
1/4 cup thai ginger, minced
1/4 cup rice wine vinegar
1/4 cup fish sauce
2 limes, juiced
4 tbs sesame oil, divided
1 cup white jasmine rice
1 bunch green onion, white and greens diced
2 cups shishito peppers
2 tbs vegetable oil
1 tbs sesame seeds
1/2 cup cilantro leaves
pickled diakon (recipe to follow)
salt and pepper 

  • In a plastic bag, combine thai ginger, rice wine vinegar, fish sauce, lime juice, 2 tbs sesame oil, and pepper. Add pork chops, tossing to coat. Let rest and marinate for up to 8 hours. 
  • Remove pork chops and pat dry. Working one chop at a time, place between two sheets of plastic wrap or parchment paper and using a mallet, flatten out chops until very thin, about 1/8’’-1/4’’ inches thick. Set aside to warm to room temperature. 
  • In a medium saucepan or stockpot, bring 2 cups water to a boil. Add rice and stir to combine. Cover and reduce heat to low, cooking undisturbed for 17 minutes. Begin checking for doneness and tenderness after 17 minutes. Rice will be done when it is tender but firm and not crunchy or gummy. Remove form heat and stir in 2 tbs sesame oil and sesame seeds. Cover and set aside. 
  • In a cast iron skillet over high heat, or on set over a gas grill on high, warm vegetable oil until smoking. Add shishito peppers and cook, undisturbed until blistered, about 2 minutes. Carefully shake pan to toss, continue cooking until blistered, an additional 2-3 minutes. Shake and cook a final 2-3 minutes. Remove from heat and toas with salt to taste. 
  • Over a grill on high heat, cook pork chops until crisped and browned, about 2 minutes per side. Remove from heat and let rest. 
  • To serve, divide rice between two bowls. Slice pork chops into thin strips and divide 1 chop per bowl. Add shishito peppers and top with green onion, pickled daikon and cilantro. 


Pickled Daikon
1 Daikon radish, sliced thinly
1/2 cup sugar
1/2 cup water
1/2 cup rice vinegar

  • Combine sugar, water, and rice vinegar in a small saucepan over high heat and bring to a boil. Remove from heat and pour over sliced daikon in a glass canning jar.
  • Cool to room temperature and refrigerate for at least 24 hours and up to one week.