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Honey soy pork and cauliflower with crispy rice
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Honey Soy Pork & Roasted Cauliflower with Crispy Rice

Honey Soy Pork & Roasted Cauliflower with Crispy Rice combines tender pork is glazed in a rich honey soy sauce, roasted cauliflower and crispy rice tied all together with a satisfying crunch.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Cauliflower, Pork, Rice
Servings: 6 Servings
Calories: 403kcal
Author: Angela Morris

Ingredients

For the honey soy pork:

  • 2-3 pound pork shoulder boneless, skinless. trimmed and cut into chunks
  • 1 cup low-sodium soy sauce
  • 1/2 cup honey
  • 1/2 cup broth any kind
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic chopped
  • 2 inch piece fresh ginger minced
  • 1 lime zested
  • Cooked rice for serving

For the roasted cauliflower:

  • 1 cup cooked white rice
  • 1 tablespoon chili oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 head cauliflower cut into florets
  • 2 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon hoisin sauce
  • 2 cloves garlic minced
  • 1 teaspoon cornstarch + 1 teaspoon water
  • 1 green onion sliced
  • 1 teaspoon black sesame seeds
US Customary - Metric

Instructions

For the honey soy pork:

  • Preheat the oven to 325°F (165°C).
  • Place the pork in a Dutch oven with a lid.
  • In a bowl, whisk together soy sauce, broth, honey and sesame oil. Pour it over the pork. Turn the pieces of pork over in the sauce to coat it evenly. Spread the garlic, ginger, and lime zest over the top of the pork. Cover the Dutch oven and put it in the oven for 2 hours.
  • Stir the pork then return it to the oven for another hour, until the pork is fork tender and shreds easily. Transfer to a cutting board and shred.
  • Skim any excess fat off the surface of the cooking liquid in the Dutch oven.
  • Bring the sauce to a boil and let it simmer until slightly reduced, about 8 minutes.
  • Drizzle about half the sauce over the top of the shredded meat.
  • Serve with rice, noodles or tortillas.

For the roasted cauliflower:

  • Preheat the oven to 400° F(200°C) and prepare two sheet pans with parchment paper.
  • Mix the rice with the chili oil, soy sauce, and sesame oil. Spread it on a baking sheet.
  • In a bowl, mix the cauliflower florets with olive oil, salt and pepper. Spread it on another baking sheet. Bake the two together for 25 minutes, tossing once.
  • In a small saucepan over medium heat, mix the honey, garlic, soy sauce, Sriracha, and hoisin and bring to a simmer. Mix the cornstarch and water and add to the pot. Cook until thickened.
  • Remove the rice and cauliflower from the oven. Put the cauliflower back into the original bowl and pour on the sauce. Toss to coat, then transfer it to a serving platter. Top with the crispy rice. Then garnish with green onions and black sesame seeds.

Video

Notes

  • Cutting the roast into smaller chunks ensures it cooks evenly to become fall-apart tender while also creating more surface area. This allows the sauce to coat the meat more thoroughly, enhancing its flavor.
  • Refrigerated rice works better for this recipe. The rice won't be as sticky as fresh cooked giving you the perfect crunchy texture without sticking.
  • Watch the rice closely at the end of the cooking time. The rice can burn easily.
  • If you like a thicker sauce you can make a cornstarch slurry to add to the honey soy sauce.

Nutrition

Calories: 403kcal | Carbohydrates: 48g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 2170mg | Potassium: 850mg | Fiber: 3g | Sugar: 32g | Vitamin A: 77IU | Vitamin C: 53mg | Calcium: 69mg | Iron: 3mg