Sauce
1 1/2 cup teriyaki sauce (I used Kikkoman Original with the blue label)
1/4 cup oyster sauce
2 tsp. ginger powder or fresh
2/3 cup brown sugar
1/2 cup rice vinegar
1/2 cup soy sauce
2 Tbs. sesame seed oil
1/2 cup Go-Chu-Jang (Korean Hot & Sweet Sauce)–you can find this in the Asian section of most grocery stores. I used the brand B-B-Go)
Siracha Mayo
3/4 cup mayonnaise
1/4-1/3 cup Siracha hot sauce
3-4 lb. boneless pork roast (or chops)–you can slow cook the pork, or use pork chops and slice them thin and stir fry in the sauce
Stirfry (optional)
1 lb. baby carrots, julienned
3-4 stalks green onions, sliced
8 oz. white mushrooms, sliced
1/2 red onion, sliced
Pork Bowls
1 head green cabbage, sliced (or use iceberg lettuce)
3-4 cups cooked rice
16 oz. rice noodles, cooked and drained
Sesame seeds, garnish
Instructions
Place the pork roast into a slow cooker. Season with salt and pepper. Turn the slow cooker to high heat and cook for 4-5 hours, or until the pork shreds easily. Once the pork is cooked, drain all of the juices from the pork and remove any excess fat. Pour half of the sauce mixture over the cooked pork and then shred the meat and let it soak in the sauce while you continue to make the other ingredients.
Start the rice in a rice cooker and let cook.
Bring a medium sized pot with water and bring to a boil. Once the water is boiling, add the rice noodles to the water and stir. The noodles will cook in just 2-3 minutes, so continue to stir and then drain from the water once they are cooked and tender (don’t cook until mushy, just tender). Put the noodles in a bowl and add enough sauce to the noodles to moisten and keep them from sticking to each other. You can also add a couple tablespoons of olive oil to the noodles to keep them from sticking if you aren’t going to serve them right away.
For the stirfry, cut all of the vegetables into thin slices (if you’re using carrots, mushrooms, etc.). Set aside the cabbage (or lettuce) and green onions for garnish. Heat a suate pan to medium heat and add a few tablespoons of olive oil or sesame oil the pan. Add the vegetables (minus the cabbage) and saute until they are tender.
To assemble the rice bowls, place a portion of cooked rice on the bottom of a bowl. Add some of the chopped cabbage (or lettuce) on top. Add a portion of the noodles and then the meat on top. Drizzle with extra sauce/marinade and a dollop of the Siracha Mayo. Garnish with sliced green onions and sesame seeds.
Extra cooked meat can be frozen for a later meal if you wish.