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.
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
Tracie · 08/29/25
Hope · 08/29/25
Sybil · 08/29/25
Taste is pretty one note, would like it if meat was more tender
Priscilla · 08/28/25
Matthew · 08/28/25
TASTED GOOD, ONLY HAD 1 PIECE OF CAULIFLOWER, SMH. PICKLES TASTED GOOD TOO.
Jennifer · 08/27/25
Guilherme · 08/26/25
The BBQ sauce overwhelmed what could have been a great dish instead of "Meh"
Jacqueline · 08/26/25
Nicole · 08/25/25
Geri · 08/25/25
Flavor was good, but my husband found the pork to be too fatty
Brooke · 08/23/25
terrance · 08/20/25
I highly recommend this dish.
Gregory · 08/18/25
Jeffrey · 08/18/25
This was delicious, any chance of doing some cauliflower rice as an lower carb option. The pickled veggies were yum!!!!
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.