There’s not much I love more than a flavor-packed bowl… a flavor packed bowl that takes 30 minutes? Yes. Please. With Southeast Asian inspired flavors (can we all give a ‘hell yes’ to a sriracha mayo drizzle?!), this ginger pork bowl with quick pickled carrots and sriracha mayo has all the contrasting flavors I love in Southeast Asian cuisine in a quick, weeknight-dinner ready format.
I start by getting the rice in the rice cooker, quick pickle some carrots to marinate while I chop all the fresh veggies to top (I do cucumber, jalapeno and green onion- feel free to replace with your favorites), and whisk up the sriracha mayo before cooking up the quick pork. It all comes together in less than 30 minutes and it’s absolutely packed with flavor!
Ginger Pork Bowls
Serves 4
Ingredients:
Ginger Pork:
1 tbsp sesame oil
1 cup finely chopped mushrooms
2 large cloves garlic, minced
2 tsp minced fresh ginger
1 lb ground pork
1 1/2-2 tbsp coconut aminos
pinch red pepper flakes
sea salt to taste
Quick Pickled Carrots:
2 tbsp rice vinegar
1 tsp fish sauce (optional)
1/2 tsp sugar
pinch salt
1 cup grated carrots
Easy Sriracha Mayo:
juice of 1/2 lime
1 clove garlic, minced
1/2 cup mayonnaise
2 tsp sriracha
For bowl (as desired):
White or brown rice, cooked
Sliced cucumbers (I like persian)
Jalapeno slices
Sliced green onion
Lime wedges
Chopped cilantro
Instructions:
- To prepare pork: Heat sesame oil to medium-high in a large sautee pan. Add mushrooms and cook until soft.
- Stir in garlic and ginger for 10-15 seconds.
- Add in pork, season lightly with salt and cook until about half cooked (very little pink remains). Stir in coconut aminos and red pepper flakes if using. Cook another 2-3 minutes to allow flavors to meld and finish cooking pork. Season to taste.
- To prepare carrots, combine rice vinegar, fish sauce if using, sugar and pinch salt in a small bowl. Toss carrots in mixture and set aside as you finish preparing bowl toppings.
- For sriracha mayo, combine lime juice and garlic clove in a small bowl. If you have the time, let sit for a couple of minutes to allow the acidity to mellow the garlic slightly. Combine with mayonnaise and sriracha. If needed, thin with a small amount of water to drizzle on bowl.
- To assemble bowls, layer rice with ginger pork, pickled carrots and desired toppings (see above for suggestions). Top with sriracha mayo.
Ginger Pork Bowls
Ingredients
Ginger Pork:
1 tbsp sesame oil
1 cup finely chopped mushrooms
2 large cloves garlic, minced
2 tsp minced fresh ginger
1 lb ground pork
1 1/2-2 tbsp coconut aminos
pinch red pepper flakes
sea salt to taste
Quick Pickled Carrots:
2 tbsp rice vinegar
1 tsp fish sauce (optional)
1/2 tsp sugar
pinch salt
1 cup grated carrots
Easy Sriracha Mayo:
juice of 1/2 lime
1 clove garlic, minced
1/2 cup mayonnaise
2 tsp sriracha
For bowl (as desired):
White or brown rice, cooked
Sliced cucumbers (I like persian)
Jalapeno slices
Sliced green onion
Lime wedges
Chopped cilantro
Instructions
- To prepare pork: Heat sesame oil to medium-high in a large sautee pan. Add mushrooms and cook until soft.
- Stir in garlic and ginger for 10-15 seconds.
- Add in pork, season lightly with salt and cook until about half cooked (very little pink remains). Stir in coconut aminos and red pepper flakes if using. Cook another 2-3 minutes to allow flavors to meld and finish cooking pork. Season to taste.
- To prepare carrots, combine rice vinegar, fish sauce if using, sugar and pinch salt in a small bowl. Toss carrots in mixture and set aside as you finish preparing bowl toppings.
- For sriracha mayo, combine lime juice and garlic clove in a small bowl. If you have the time, let sit for a couple of minutes to allow the acidity to mellow the garlic slightly. Combine with mayonnaise and sriracha. If needed, thin with a small amount of water to drizzle on bowl.
- To assemble bowls, layer rice with ginger pork, pickled carrots and desired toppings (see above for suggestions). Top with sriracha mayo.
+ view comments . . .