Sweet Soy Pulled Pork Bowl with Jasmine Rice and Sriracha Aioli

This sweet and spicy pulled pork bowl is a symphony of textures and flavors. Tender pulled pork glazed in a sweet soy sauce pairs perfectly with crisp-tender green beans, fluffy jasmine rice and crunchy peanuts. A creamy Sriracha aioli adds a spicy kick that ties everything together.

Ready in just 25 minutes, this dish is perfect for a quick weeknight dinner that feels special. The combination of savory, sweet and spicy elements will make it a new family favorite.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

8 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. In a small bowl, mix the mayonnaise and Sriracha to make the aioli. Set aside.
3. Trim the ends of the green beans and cut into 2-inch pieces. Grate or mince the ginger.
4. Heat the cooking oil in a large skillet over medium-high heat. Add the green beans and cook for 3-4 minutes until bright green and slightly tender. Season with salt and pepper. Remove from skillet and set aside.
5. In the same skillet, add the pulled pork, sweet soy glaze, ponzu sauce, rice wine vinegar, sugar and ginger. Cook over medium heat, stirring occasionally, for 4-5 minutes until the pork is heated through and the sauce thickens slightly.
6. Add the cooked green beans back to the skillet and toss to coat. Cook for 1-2 minutes until everything is well combined and hot.
7. To serve, divide the jasmine rice among bowls. Top with the pork and green bean mixture. Drizzle with Sriracha aioli and sprinkle with peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of pulled pork?

Yes, you can substitute shredded chicken or even tofu for the pulled pork. Adjust cooking time as needed.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and lemon juice as a substitute for ponzu sauce.

Is this dish gluten-free?

The recipe contains soy sauce and ponzu which typically have wheat. Use gluten-free tamari and a gluten-free ponzu alternative to make it gluten-free.