Uncategorized – Page 12 – It's Good Though…

Crispy Parmesan Chicken

May 31, 2023 vscson Comments 0 Comment

with Garlic Scallion Couscous & Lemony Roasted Carrots

Yield: 2

Chicken cutlets gussied up with golden breadcrumb topping with hot smoked paprika and Parmesan cheese. Roasted alongside lemony carrots on the same baking sheet. Boil the pearl couscous and toss it with the garlicky butter.
Prep: 10 Cook: 40

12oz carrots
1lemon
1tsp hot smoked paprika
2½oz Israeli couscous
2scallions
1clove garlic
¼cup panko breadcrumbs
3TBS parmesan cheese
10oz chicken cutlets
1½oz sour cream
salt & pepper
4tsp olive oil
2TBS butter
paprika (optional)

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim, peel, and halve carrots lengthwise, cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

Coat chicken:

In a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper.

Pat chicken dry with paper towels, season all over with salt and pepper. Place on one side of a baking sheet.

Spread tops of chicken with sour cream. Mound with panko mixture and sprinkle on hot smoked or regular paprika to taste, pressing to adhere (no need to coat the undersides).

Roast chicken & carrots:

Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes.

Transfer chicken to a plate to rest.

Tip: If carrots are done before chicken, remove from sheet and continue roasting chicken.

Cook couscous:

While chicken and carrots roast, add couscous to pot with boiling water. Cook until tender, 6- to 8-minutes. Drain thoroughly.

Melt 2 TBS butter in an empty pot over medium heat. Add scallion whites and garlic, cook until softened, 1 minute.

Return cooked couscous to pot and stir until coated. Taste and seasonwith salt and pepper.

Finish carrots:

Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

Serve:

Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.

Sweet Chili Pork Bowls

May 31, 2023 vscson Comments 0 Comment

with Bell Pepper & Candied Peanuts

Yield: 2

Sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, pork, pepper, and onion are coated in a sumptuous, sweet chili sauce, and peanuts are transformed into the perfect crunchy topping, along with citrusy cilantro. Everything comes together over a bed of fluffy lime-scented rice.
Prep: 5 Cook: 30

1bell pepper
¼oz cilantro
10oz ground pork
1onion
1lime
¾cup jasmine rice
½oz peanuts
4TBS sweet soy glaze
1oz sweet Thai chili sauce
salt & pepper
1tsp sugar
1TBS cooking oil
2TBS butter

Prep:

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Finely chop cilantro.

Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Candy peanuts:

While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 TBS water, and 1 tsp sugar. Cook, stirring often, until water has evaporated, and peanuts are coated and lightly toasted, 3- to 5-minutes.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook veggies:

Heat a large drizzle of oil in the same pan over medium-high heat. Add bell pepper and onion, season with salt and pepper. Cook, stirring, until tender and lightly browned, 6- to 9-minutes.

Transfer veggies to a plate.

Cook pork:

Add a drizzle of oil to same pan over medium-high heat. Add pork, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4-minutes.

Break up meat into pieces and continue cooking until pork is cooked through, 2- to 4-minutes.

Stir in veggies, then add soy glaze, chili sauce, and 1 TBS butter. Cook, stirring, until mixture is thoroughly coated, 1- to 2-minutes more.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and lime zest to taste. Season with salt.

Divide rice between bowls and top with pork mixture, peanuts, and cilantro. Serve with lime wedges on the side.

Rosemary Fig Pork Tenderloin

May 15, 2023 vscson Comments 0 Comment

with Kale & Sweet Potato Jumble

Yield: 2

Fig jam cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly complements the juicy, pan-seared, and roasted, pork tenderloin. Paired with earthy roasted sweet potatoes, red onion, and sauteed kale for a hearty and colorful plate.
Prep: 10 Cook: 35

1sweet potato
¼oz rosemary
1oz fig jam
1red onion
4oz kale
10oz pork tenderloin
1tsp garlic powder
1oz chicken stock concentrate
salt & pepper
5tsp cooking oil
1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale, chop into bite-size pieces (Knead kale to tenderize). Strip rosemary leaves from stems, finely chop rosemary leaves until you have ½ tsp.

Roast veggies:

Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper.

Tip: For easy cleanup, line sheet with aluminum foil first.

Roast on top rack for 10 minutes (you’ll add the pork then).

Sear & roast pork:

While veggies roast, pat pork dry with paper towels, season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork, cook, turning occasionally, until browned all over, 4- to 8-minutes. Turn off heat, transfer pork to a plate. Wipe out pan.

Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet.

Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes more.

Tip: If pork is done before veggies, remove from sheet and continue roasting veggies. Transfer pork to a cutting board to rest.

Cook Kale:

While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBS water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5- to 7-minutes. Turn off heat (you’ll finish the kale in Step 6).

Make sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium, stir in jam, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until reduced and thickened, 3- to 4-minutes.

Remove from heat, stir in 1 TBS butter until combined. Season with salt and pepper.

Tip: If sauce seems too thick, add a splash of water.

Toss & warm veggies:

Transfer roasted sweet potato and onion to pan with kale, toss to combine. Return to medium heat until warmed through, 1- to 2-minutes. Taste and season with salt and pepper.

Finish & serve:

Thinly slice pork crosswise.

Divide veggies between plates, top with pork. Spoon sauce over pork and serve.

Spiced Pork Patties with Tomato Pan Sauce

May 15, 2023 vscson Comments 0 Comment

with Rainbow Vegetable Jumble

Yield: 2

Pork meatballs with minced onion with Tunisian-inspired blend of smoky-savory spices smashed into juicy patties right in the pan to create extra-crispy edges. Served with a colorful combo of carrot, zucchini, and red onion roasted in the oven. Then a quick tomatoey pan sauce to top it all off!
Prep: 10 Cook: 35

1zucchini
1tomato
1oz chicken stock concentrate
3oz carrot
1red onion
10oz ground pork
1TBS Tunisian spice blend
1TBS flour
salt & pepper
2tsp cooking oil
1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half moons. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch thick wedges, mince a few wedges until you have 2 TBS. Dice tomato into ½-inch pieces.

Roast vegetables:

Toss zucchini, carrot, and onion wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Form meatballs:

While veggies roast, in a medium bowl, combine pork, minced onion, half the Tunisian Spice Blend (you’ll use the rest later), and a pinch of salt and pepper. Form pork mixture into six 1½-inch meatballs.

Cook patties:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add meatballs and press down with a spatula to form patties, cook until cooked through, 4- to 6-minutes per side.

Transfer patties to a plate, remove pan from heat and let cool slightly, about 1 minute.

Make pan sauce:

Heat same pan over medium heat. Add tomato and remaining Tunisian Spice Blend, cook, stirring occasionally, until tomato is saucy, 3- to 4-minutes.

In a small bowl, whisk together stock concentrate, half the flour, and 1⁄3 cup water. Slowly stir flour mixture into pan and cook, stirring constantly, until sauce has thickened, 1- to 2-minutes.

Remove from heat, stir in 1 TBS butter until melted and combined.

Serve:

Divide vegetable jumble and pork patties between plates in separate sections. Top patties with pan sauce and serve.

Tunisian Spice Blend

4parts ground caraway seed 1 tsp
4parts ground coriander 1 tsp
4parts smoked paprika 1 tsp
4parts turmeric 1 tsp
4parts chili powder 1 tsp
4parts garlic powder 1 tsp
1part cayenne pepper ¼ tsp
1part cinnamon ¼ tsp
1part ground black pepper ¼ tsp

Spicy Peruvian Chicken

May 15, 2023 vscson Comments 0 Comment

with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde

Yield: 2

Peruvian roast chicken with green sauce. Tender, succulent, and spiced just right. Garlicky rice with tomatoes, scallions, and lime. Topped with a creamy sauce – tangy lime and a spicy kick from pickled jalapeño.
Prep: 10 Cook: 30

2scallions
1lime
1oz chicken stock concentrate
2TBS mayonnaise
2cloves garlic
1jalapeño
1tomato
1TBS fajita spice blend
½cup jasmine rice
10oz chicken cutlets
1½TBS sour cream
salt & pepper
¼tsp sugar
1tsp cooking oil
1TBS butter

Prep:

Wash and dry produce.

Peel and mince or grate garlic, place a pinch of garlic in a small bowl and reserve for step 5.

Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.

Cook rice:

Melt 1 TBS butter in a small pot over medium heat, add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend to pot. Cook, stirring, until softened and fragrant, 2- to 3-minutes.

Add rice, stock concentrate, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Pickle jalapeño:

In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Cook chicken:

Pat chicken dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Transfer to a cutting board to rest.

Make creamy salsa verde:

While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing, mince remaining.

To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste.

Tip: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & serve:

Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.

Thinly slice chicken crosswise.

Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde, garnish with remaining scallion greens and as many reserved

Fajita Spice Blend:

4parts paprika
1part onion powder
1part garlic powder
1part chili powder
1part cumin
1part oregano

Blueberry Loaf

May 12, 2023 vscson Comments 0 Comment

Yield: 12

All Recipes

This moist blueberry quick bread recipe is easy to make. It works equally well with fresh or frozen blueberries.

1½cups AP flour
¾cup white sugar
2tsp baking powder
⅛tsp salt
½cup milk
¼cup vegetable oil
1egg
½tsp vanilla extract
1½cups blueberries

Preheat the oven to 350°F. Grease a loaf pan.

Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until just blended, gently fold blueberries into batter and pour into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool briefly on a wire rack before inverting carefully onto a serving plate or cooling rack. Let cool completely.

Southwest Beef Cavatappi or Macaroni

May 10, 2023 vscson Comments 0 Comment

with Poblano & Smoky Red Pepper Crema

Yield: 2

Southwestern-meets-Italian inspired skillet supper with bold flavors. Twisty cavatappi, bites of flavorful ground beef, and sautéed poblano, topped with a Mexican cheese blend, smokey red pepper crema, bright sour cream, and hot sauce for a little kick. A sprinkle of scallion greens adds a pop of color.

Gayle isn’t a fan of the cavatappi (too thick), so we will normally use macaroni.
Prep: 5 Cook: 35

1poblano pepper
2scallions
6oz cavatappi or macaroni pasta
10oz ground beef
1TBS southwest spice blend (see below)
1½oz tomato paste
1heaping tsp beef stock concentrates
2TBS sour cream
4TBS smoky red pepper crema (see below)
½cup Mexican cheese blend
1tsp hot sauce
1TBS cooking oil
2TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, de-seed, and thinly slice poblano into strips. Trim and thinly slice scallions, separating whites from greens.

Cook pasta & poblano:

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.

Meanwhile, heat a large drizzle of oil in a medium pan over medium-high heat. Add poblano and season with salt and pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.

Cook beef:

Add a drizzle of oil to pan with poblano. Add beef, scallion whites, and Southwest Spice, season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Add tomato paste; cook, stirring occasionally, until combined, 30 seconds

Make sauce:

Add ½ cup reserved pasta cooking water and stock concentrates to pan with beef mixture. Season with ½ tsp salt and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.

Finish pasta:

Reduce heat to low and stir in drained cavatappi, sour cream, smoky red pepper crema, half the Mexican cheese (you’ll use the rest in the next step), 1 TBS butter, and hot sauce to taste.

Season with salt and pepper to taste.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Finish & serve:

Top beef cavatappi with remaining Mexican cheese; cover pan until cheese melts, 1-2 minutes. Divide between bowls; top with scallion greens and serve.

Southwest Spice Blend

4parts garlic powder 2 tsp
2parts cumin ¾ tsp
2parts chili powder ¾ tsp

Smoky Red Pepper Crema

1Red Bell Pepper
½cup Sour Cream
½tsp Lemon Juice
¼tsp Kosher Salt
¼tsp Smoked Paprika

Preheat oven to 400ᵒF.

Roast bell pepper whole for 40 minutes, flipping after 20 minutes to evenly roast.

Remove bell pepper from oven. Place on plate and cover for 20 minutes to self-steam.

Peel, remove stem, and de-seed bell pepper.

Puree bell pepper flesh, sour cream, kosher salt, and smoked paprika in a blender until smooth.

Sweet & Smoky Pork Tenderloin

May 10, 2023 vscson Comments 0 Comment

with Roasted Broccoli, Mashed Potatoes & Cherry Sauce

Yield: 2

Cinnamon Paprika Spice – A little something smoky and sweet to amp up the flavor of tender roasted pork. Our trick for the creamiest-ever mashed potatoes? Always save a scoop of potato cooking liquid before draining. Adding a few splashes of that starchy liquid while mashing helps your potatoes reach a smooth consistency.

Pork & vegetable:

2scallions
8oz broccoli florets
12oz pork tenderloin
1TBS smoky cinnamon paprika spice

Sauce:

¼tsp smoky cinnamon paprika spice
4TBS cherry jam
2½tsp white wine vinegar
1TBS butter

Mashed potatoes:

12oz potatoes, mixed baby
2TBS sour cream
2TBS butter
2tsp cooking oil
2tsp olive oil

Cook potatoes:

Adjust rack to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Prep & roast broccoli:

Trim and thinly slice scallions.

Cut broccoli florets into bite-size pieces if necessary. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

Roast pork:

Meanwhile, pat pork dry with paper towels, rub with a large drizzle of olive oil.

Season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl for the next step, rub pork all over with remaining Cinnamon Paprika Spice.

Place pork on a second baking sheet and roast on middle rack until cooked through, 18-20 minutes.

Transfer to a cutting board to rest for at least 5 minutes.

Make sauce:

To bowl with reserved Cinnamon Paprika Spice, add jam and half the vinegar (save the rest for another use), stir to combine.

Microwave until warm, 30-60 seconds. Stir in 1 TBS butter until melted. Season with salt and pepper.

Mash potatoes:

Mash drained potatoes until smooth, stir in scallions, sour cream, and 1 TBS butter.

If needed, stir in reserved potato cooking liquid a splash at a time until potatoes are creamy.

Season with salt and pepper.

Finish & serve:

Slice pork crosswise. Divide pork, mashed potatoes, and broccoli between plates. Drizzle sauce over pork and serve.

Smoky Cinnamon Paprika Spice Blend

1part ground cloves ¼ tsp
8parts onion powder 2 tsp
8parts ground cinnamon 2 tsp
6parts smoked paprika 1½ tsp
16parts mustard powder 4 tsp
24parts sweet paprika 6 tsp
24parts sugar 6 tsp

Creamy Dijon Dill Chicken

May 9, 2023 vscson Comments 0 Comment

with Roasted Potatoes & Green Beans

Yield: 2

A drizzly herb and Dijon concoction, draped across pan-seared chicken, roasted potatoes, and green beans.
Prep: 10 Cook: 30

12oz potatoes
¼oz dill
10oz chicken cutlets
6oz green beans
1oz chicken stock concentrate
3TBS sour cream
2tsp Dijon mustard
salt & pepper
1TBS cooking oil
1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-30 minutes.

Cook chicken:

While potatoes roast, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board and set aside to rest. produce.

Roast green beans:

While chicken cooks, trim green beans if necessary, toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on middle rack until tender, 10-16 minutes.

Make sauce:

Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water, bring to a simmer over medium-high heat, 1- to 2-minutes.

Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat.

Stir in 1 TBS butter and any resting juices from chicken. Season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve.

Hoisin-Glazed Pork Tenderloin

May 9, 2023 vscson Comments 0 Comment

with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo

Yield: 2

Pork tenderloin glazed with a blend of hoisin sauce and garlic powder for a sticky-sweet result. Paired with fluffy rice, ponzu roasted green beans, and spicy (or not) mayo.
Prep: 5 Cook: 35

2scallions
1tsp garlic powder
3TBS mayonnaise
1TBS sesame seeds
6oz green beans
2TBS hoisin sauce
½cup jasmine rice
10oz pork tenderloin
1tsp sriracha
6ml ponzu sauce
salt & pepper
1TBS cooking oil
1TBS butter

Prep & make glaze:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder, and 1 TBS water. (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook until softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

Meanwhile, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, sear, turning occasionally, until browned all over, 4- to 8-minutes. Transfer pork to one side of a baking sheet.

Tip: For easy cleanup, line sheet pan with foil or parchment first.

Roast pork & green beans:

On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper.

Roast on middle rack until pork is cooked through and green beans are tender, 10-16 minutes.

In the last 3- to 5-minutes, remove sheet from oven, carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.

Make sriracha mayo:

Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds.

Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze, drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and sesame seeds as you like. Serve.