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
86g
Calories
760kcal
Fat
19g
Ingredients
Pork Loin, Rice Wine Vinegar, Calrose Rice, Cauliflower, BBQ Sauce, Cucumber, Shallot, Kosher Salt, Sugar, Canola and Olive Oil Blend, Light Soy Sauce, Garlic, Black Pepper
Contains wheat, soybeans.
Reviews
4.1
Based on 538 reviews
Pickled vegetables were small and gross. The pork was cooked well but it had so much fat. Why so much fat and not enough lean meat? The cauliflower is so poor. BBQ sauce tastes like it’s from a bottle
Christian · 08/30/25
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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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