ginger pork + rice bowls

with pickled veggies
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 1 ½ cups jasmine or basmati rice rinsed
  • 1 pound ground pork
  • ½ teaspoon baking soda
  • ¼ cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili garlic sauce
  • 2 tablespoons canola or avocado oil
  • kosher salt
  • cracked black pepper
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 4 scallions sliced, whites and greens separated
  • 1 ½ cups snow peas trimmed
  • 1 large mango peeled, pitted and thinly sliced
  • pickled veggies recipe follows
  • cilantro leaves for garnish
  • lime wedges for serving

FOR THE PICKLED VEGGIES

  • 1 cup rice vinegar
  • ½ cup water
  • ¼ cup sugar
  • ½ teaspoon kosher salt
  • 1 carrot peeled, cut into thin matchsticks (½ cup)
  • 2 persian cucumbers cut into thin matchsticks (½ cup)
  • ½ white onion thinly sliced (½ cup)

Instructions

FOR THE BOWLS:

  • Cook 1 ½ cups rice according to package directions. Fluff with a fork and set aside.
  • In a large bowl combine 1 lb. ground pork and ½ teaspoon baking soda. Mix well to incorporate. Set aside.
  • Combine in a small bowl; ¼ cup hoisin sauce, 1 tablespoon rice vinegar and 1 teaspoon chili garlic sauce. Set aside.
  • Place a large skillet over medium heat, add 2 tablespoons oil and ground pork and season with a big pinch salt and pepper. Cook, breaking up, until no longer pink. Add 1 tablespoon minced ginger, 2 cloves minced garlic and 4 sliced scallion whites, sauté until fragrant, 1 to 2 minutes. Add 1 ½ cups snow peas, sauté until crisp-tender. Stir in hoisin mixture and cook until heated through.
  • Spoon cooked rice into a shallow bowl. Top with pork mixture, mango slices, pickled vegetables, scallion greens, cilantro leaves and lime wedges.

FOR THE PICKLED VEGGIES:

  • Add to a large heatproof bowl or jar 2 carrots cut into matchsticks, ½ cucumber cut into matchsticks, and ½ sliced onion.
  • Combine in a small saucepan 1 cup rice vinegar, ½ cup water, ¼ cup sugar and ½ teaspoon salt. Bring to a boil then pour over vegetables. Cover and let sit until room temperature. Transfer to the refrigerator to store.

NOTES:

  • Mixing ground meat with baking soda locks in moisture and helps with browning.

SERVING SUGGESTIONS:

  • Serve with spring rolls and/or dumplings to complete the meal.

SWAP SUGGESTIONS:

  • Protein: Swap ground pork for ground beef, pork or turkey.
  • Vegetarian: Omit ground pork and baking soda. Sauté crumbled tofu instead.
  • Gluten-Free: Use a gluten-free hoisin sauce.

MEAL PREP / MAKE AHEAD:

  • Make bowls as listed above, separating the pickled veggies, mango, and cilantro from the rice, pork, and snow peas. Store for up to 3 days in an airtight container in the refrigerator. Just before eating, toss veggies and mango together with rice mixture and enjoy with a squeeze of lime and extra dressing if desired.

Nutrition

Calories: 783kcal | Carbohydrates: 92g | Protein: 27g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 82mg | Sodium: 853mg | Potassium: 744mg | Fiber: 4g | Sugar: 28g | Vitamin A: 3665IU | Vitamin C: 47mg | Calcium: 92mg | Iron: 3mg