Asian-Style BBQ Pork Loin
In this Asian-inspired meal, Chef Nelson slathers juicy grilled boneless pork loin in a Japanese-inspired BBQ sauce with the perfect balance of sweet, spicy and smoky flavors. Sliced and served over a bed of steamed Calrose rice, along with various pickled veggies to cut through all that richness: pickled shallots, cauliflower, and cucumbers.
Nutritional facts
Protein
56g
Carbs
94g
Calories
710kcal
Fat
10g
Ingredients
Cucumber, Canola and Olive Oil Blend, BBQ Sauce, Pork Loin, Calrose Rice, Sugar, Light Soy Sauce, Kosher Salt, Shallot, Rice Wine Vinegar, Gochujang Sauce, Yuzu Juice, Cauliflower
Contains wheat, soybeans, sesame seeds.
Reviews
4.0
Based on 494 reviews
Margaret · 08/05/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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