Hoisin-Glazed Pork Bowl With Vegetables Recipe (2024)

Star Anise, fennel seed, cloves, Chinese cinnamon and Szechuan pepper / white pepper / ginger - depending on whom you consult.There are quite a few recipes for making your own online. We've had good luck with recipes from TheWoksOfLife.com

Does anyone know what are the five spices in Chinese five-spice powder?

Start the rice, then marinate the pork, then thinly slice the veggies while the rice is cooking and pork marinating. Once you've got all your veggies sliced, start cooking the pork - it will cook quickly and it is really useful to keep an eye on temps while it is in the oven so you can trim it off as it cooks. (Also, if you drip extra marinade from the pork into your pan while searing it will burn, so consider spooning it out before it carbonizes).

Everything was spot on with this recipe, except the wisdom of searing the marinaded pork in the non-stick pan. Working on getting burned on sugar off the pan without ruining the surface…

When you have burned on sugar, add water to the pan once you're ready to wash it. Just water, no soap. The water level should be as high as need be for it to cover all of the sugar. Heat the pan over medium heat. The sugar will melt into the water and you'll be able to pour it all down the drain.

Was looking for something new and different to do with pork tenderloin, as I'd made a big batch of Sam Sifton's fantastic pineapple salsa for taco night, and wanted to serve the salsa again. So I only made the pork tenderloin and not the vegetables in the recipe, but wow! Extremely delicious with the pineapple salsa and some coconut rice. Easy, great flavors and versatile -- definitely going into the regular rotation.

Chinese Five-Spice includes black pepper, cloves, cinnamon, fennel and star anise. Recipe varies in quantity of each spice, depending on the recipe of any particular brand.

I should certainly think so. The main decision, I think, is whether to leave the pork cold and simply drizzle everything with the marinade, or to marinate slices and give them a quick sear to reheat. Pork tenderloin is usually lean enough to be tasty cold, so either might be pleasant.

The sauce overpowers everything. Impossible to taste any of the vegetables, not even the radishes or the scallions. I love the idea of a “bowl” dish, with rice, fresh vegetables, and a protein, but this version was a disappointment. I won’t make it again.

Ok RANDY, then don't use rice, not a big deal. You're clearly smart enough to make your own substitutes.

Easy. Pork turned out very well. I served it with blanched snap peas, cucumber, and pickled carrots over sesame noodles. Family loved it, looks impressive.

Really good! Easy to customize with various veggies. A pickle element is clutch. I did have an issue with too much sauce cooking away while in the oven.

I was looking for a new tenderloin recipe, so I followed this one exactly for the roast, but didn’t make a bowl of it. I hate it when people change the recipes and comment, but I figure reporting that this makes a fantastic roast is fair, especially since I did have a side salad with carrots and radishes. Plain roasted sweet potatoes were a great complement for the pork.

Skip the rice, put the rest on a baguette with mayo! Seriously the best sandwich I've had in a while.

I didn't have 5-spice blend, so I used garam masala and it was delicious. I also substituted oyster sauce for hoisin. I served it with sweet potatoes and sauteed green beans. This will be in our regular rotation.

Delicious! I wouldn't change a thing. I substituted cabbage for peas, and the brown rice lends a nice nutty flavor.

Delicious sauce. Used carrots, red pepper, cuke, snow peas, scallions.

This met to rave reviews when I made it for friends. I highly recommend adding some mint (could also do cilantro) it adds a nice fresh flavour to balance out the sweetness of the hoisin sauce

I would double the sauce ingredients. There was no extra sauce to poor on the vegetables as indicated.

This was a very tasty dish, but I made a couple of modifications:1. Instead of the raw veggies, I roasted some broccoli and sautéed some mushrooms. I’m sure the raw veggies may be more authentic, but roasted/sautéed is our preference. 2. I omitted the honey in the marinade since both hoison and ketchup have a fair amount of sugar. The pork caramelized perfectly without the honey and, to our palates, the dish didn’t need any additional sugar. Very yummy and will make again.

Crucial to use raw crunchy veg, not cooked.

Why season the pork with s/p, when you can just add it to the marinade?

This recipe is so quick and easy to make. I pair it with any vegetables, no need to go fancy with a mandolin. The sauce is delicious! A definite keeper.

The pork was absolutely delicious! I used a cast iron pan, and surprisingly it wasn’t too smoky in the oven. I didn’t have ketchup so I added a tsp of rice vinegar and a tsp of tomato paste. I served it over rice with sautéed bok choy. I will definitely make this again.

It was okay not great. The marinade was really thick and I only got a little off to make the sauce. Not enough to be useful but it clearly needed a sauce

Hard to understand why all these people liked it. The sauce is overly sweet and barely enough to cover the rice. The raw vegetables contribute nothing

This was the best pork tenderloin recipe I have ever made!I had 2 pork tenderloins so I doubled the recipe. Served with Pineapple Salsa from Sam Sifton.