Roast Pork & Cumin Sauce
From the Test Kitchen
In this take on a few Chinese-American favorites, a cumin and Sichuan peppercorn sauce brings bold, spiced flavor to roasted pork. We’re serving the pork over a bed of vegetable fried rice made with carrots, bok choy, and ginger—and serving more of the irresistible sauce, combined with mayo, for dipping or drizzling on top.
ingredients
Roast Pork & Cumin Sauce with Vegetable Fried Rice
1 Pork Roast
1 Cage-Free Farm Egg
½ cup Jasmine Rice
10 oz Baby Bok Choy
6 oz Carrots
2 cloves Garlic
3 Tbsps Cumin & Sichuan Peppercorn Sauce
1½ Tbsps Tonkatsu Sauce
1 1-Inch Piece Ginger
2 Tbsps Mayonnaise
time-saving
tips & techniques
Feature Video
How To: Peel & Mince Ginger
Ginger is a common, aromatic ingredient popular in cuisines throughout the world. Because of its knobby shape, prepping ginger can seem tricky. But simply follow the instructions in this video and you'll be prepping like a pro.
Ginger
Tonkatsu Sauce
How To: Peel a Carrot
Baby Bok Choy
Jasmine Rice
How To: Safely Cut Round Vegetables
Carrots
How To: Peel Garlic
Mayonnaise
Garlic
instructions
Cook Along
Glaze & roast the pork:
1Glaze & roast the pork:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels. Place in a bowl and season with salt and pepper. Add half the cumin-Sichuan sauce; turn to coat. Transfer to the sheet pan. Roast, flipping halfway through, 25 to 27 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest at least 5 minutes.
Cook the rice:
While the pork roasts, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork.
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. In a bowl, combine the mayonnaise and remaining cumin-Sichuan sauce.
Cook the vegetables & egg:
4Cook the vegetables & egg:
While the pork continues to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl and season with salt and pepper to taste. Wipe out the pan.
Make the fried rice:
While the pork rests, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the tonkatsu sauce. Transfer to the bowl of cooked vegetables and egg; stir to combine. Season with salt and pepper to taste.
Slice the pork & serve your dish:
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork and fried rice with the sauce on the side. Enjoy
Togarashi Shrimp & Vegetable Fried Rice
ingredients
Togarashi Shrimp & Vegetable Fried Rice with Roasted Cashews
10 oz Tail-On Shrimp (Peeled & Deveined)
1 Pasture-Raised Egg
½ cup Long Grain White Rice
2 cloves Garlic
2 Scallions
1 Bell Pepper
6 oz Green Beans
1 Piece Ginger
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Rice Vinegar
3 Tbsps Roasted Cashews
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Feature Video
How To: Peel Garlic
If you're cooking with us, you're using garlic in virtually every recipe. Don't waste any more time trying to peel it! Check out the video for a quick tip.
instructions
Cook Along
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard any stem ends from the green beans; cut crosswise into 1-inch pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the egg into a bowl; season with salt and pepper. Beat until smooth.
Cook the vegetables & egg
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and green bean pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to combine. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired); place in a large bowl. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add half the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Transfer to a plate. Rinse and wipe out the pan.
Make the fried rice & serve your dish
In the same pan, heat the sesame oil and 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Transfer to the bowl of cooked vegetables and egg. Add the vinegar and remaining soy sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the fried rice topped with the cooked shrimp, cashews, and sliced green tops of the scallions. Enjoy!
Hibachi-Style Shrimp Fried Rice
ingredients
Hibachi-Style Shrimp Fried Rice with Spiced Mayo
18 oz Shrimp (Peeled & Deveined)
2 Pasture-Raised Eggs
1 cup Long Grain White Rice
2 cloves Garlic
2 Scallions
15 oz Baby Bok Choy
¾ lb Carrots
2 Tbsps Soy Sauce
¼ cup Mayonnaise
1 Tbsp Ketchup
1 Tbsp Mirin (Salted Cooking Wine)
⅓ cup Asian-Style Sautéed Aromatics
1 Tbsp Apple Cider Vinegar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Feature Video
How To: Properly Salt Cooking Water
Seasoning cooking water (whether you're cooking pasta, vegetables or anything else) is imperative to building flavor. Check out this video to see how we do it!
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic.Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the eggs into a bowl; season with salt and pepper and beat until smooth.
Cook the vegetables & eggs
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.
Cook the shrimp
Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add half the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.
Make the fried rice
In the same pan, heat the sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Add the cooked vegetables and eggs, half the vinegar, and the remaining soy sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.
Make the spiced mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, mirin, ketchup, remaining vinegar, and half the spice blend (you will have extra). Season with salt and pepper. Serve the cooked shrimp over the fried rice. Drizzle with the spiced mayo. Garnish with the sliced green tops of the scallions. Enjoy!
Prosciutto Fried Rice
ingredients
Prosciutto Fried Rice with Sesame Snow Peas & Bok Choy
3 oz Prosciutto
1 Pasture-Raised Egg
½ cup Jasmine Rice
10 oz Baby Bok Choy
4 oz Snow Peas
2 cloves Garlic
2 Tbsps Soy Glaze
2 Tbsps Ghee
2 Tbsps Apple Cider Vinegar
1 Tbsp Sesame Oil
¼ tsp Crushed Red Pepper Flakes
1 tsp Black & White Sesame Seeds
Sesame Oil
Jasmine Rice
Snow Peas
Garlic
How To: Safely Cut Round Vegetables
Soy Glaze
Apple Cider Vinegar
Baby Bok Choy
Red Pepper Flakes
Sesame Seeds
Cook Along
Cook the rice:
Remove the ghee from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Prepare the ingredients & make the sauce:
While the rice cooks, wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Halve the snow peas crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, whisk together the soy glaze and vinegar.
Crisp the prosciutto:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto and cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until lightly browned and slightly crispy. Leaving any browned bits (or fond) in the pan, transfer the crisped prosciutto to a paper towel-lined plate.
Cook the vegetables & egg:
In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the halved snow peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
Make the fried rice & serve your dish:
In the same pan, heat the ghee on medium-high until melted. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the sauce. Transfer the fried rice and crisped prosciutto to the bowl of cooked vegetables and egg; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished fried rice garnished with the sesame seeds. Enjoy!
Sweet Chili-Glazed Pork
ingredients
Sweet Chili-Glazed Pork with Vegetable Fried Rice
1 Pork Roast
1 cup Long Grain White Rice
15 oz Baby Bok Choy
2 Pasture-Raised Eggs
¾ lb Carrots
4 oz Mushrooms
⅓ cup Asian-Style Sautéed Aromatics
3 Tbsps Roasted Peanuts
¼ cup Sweet Chili Sauce
2 Tbsps Soy Glaze
¼ cup Mayonnaise
1 Tbsp Soy Sauce
This short video will show you how to cleanly dice round vegetables. We've demonstrated with a carrot, but use this same technique for any round vegetable.
1Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Make the glaze & roast the pork
Meanwhile, in a bowl, combine the soy glaze and 3/4 of the sweet chili sauce. Line a sheet pan with foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides; transfer to the foil. Roast 30 minutes. Leaving the oven on, remove from the oven. Carefully top the roasted pork with the glaze. Return to the oven and roast 6 to 8 minutes, or until the pork is cooked through.* Transfer to a cutting board and let rest at least 5 minutes.
Prepare the remaining ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Roughly chop the peanuts. In a bowl, combine the mayonnaise, remaining sweet chili sauce, and 1 tablespoon of water; season with salt and pepper.
Cook the vegetables & eggs
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
Make the fried rice
While the pork rests, in the same pan, heat the sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer and cook, without stirring, 4 to 5 minutes, or until slightly crispy. Turn off the heat and carefully stir in the soy sauce. Transfer to the bowl of cooked vegetables and eggs; stir to combine. Taste, then season with salt and pepper if desired.
Slice the pork & serve your dish
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the fried rice topped with the sliced pork. Drizzle the pork with the sweet chili mayo. Garnish the rice with the chopped peanuts. Enjoy!