Vietnamese Inspired Caramelized Pork Bowls with Lentils

Made this tripling the recipe or so....triple sauce didn't have miso added lil fish sauce(go light!) a couple drops of worstershire...used one small lime. For lentils, used sprouted...everything was good. Used almost 1 jalepeno. Ginger was waaay too much...use way less finely. Finely minced or just use powder...and really needed pinapple tidbits...not good without it...robby liked all but ginger. Served over rice with chives cooked in the rice.

Troy says less lentils and meat...chicken...and more pineapple and sweet an sour sauce on top...

subheading: Dressing:

1 teaspoon miso yellow or white

1 tablespoon soy sauce or use tamari for gluten-free

1 tablespoon lime juice

1 tablespoon rice vinegar

½ teaspoon pepper flakes

2 tablespoons coconut sugar or brown sugar

1 clove garlic minced

3 tablespoons warm water or vegan chicken flavored broth

optional add ins : 1 to 2 teaspoons vegan fish sauce, ½ teaspoon boullion paste or powder

subheading: Lentils:

2 teaspoons oil

1 cup chopped onion

2 teaspoons minced ginger

3 garlic cloves minced

½ or 1 green chili such as serrano finely chopped, use milder chilies for less heat

15 oz ( 425.24 g) can lentils , drained or 1 ½ cups of cooked lentils. Brown or green lentils. Use black lentils if you like hardy lentils

2 teaspoons brown sugar or coconut sugar

1 tablespoon soy sauce or use tamari for gluten-free

4 to 5 tablespoons of the mixed dressing from above

subheading: For the Bowl:

Cooked rice or cooked vermicelli noodles

1 cucumber thinly sliced

green onions and sesame seeds for garnish

Directions at veganricha.com

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