Teriyaki Pork Bowls with Kiwi Salsa and Lime Crema

Transport your taste buds to the tropics with these vibrant teriyaki pork bowls. Juicy ground pork is cooked until crispy, then tossed in a sweet and savory teriyaki glaze. It’s served over fluffy jasmine rice alongside a bright kiwi-tomato salsa and a creamy lime crema that ties everything together.

This dish is all about balance: the tangy salsa cuts through the rich pork, while the garlic-lime crema adds a cool, refreshing finish. It’s a quick and satisfying meal that brings the flavors of a luau to your table in under 40 minutes.

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Ingredients

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

8 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and dice the kiwi. Halve, core and thinly slice the green pepper crosswise. Halve, peel and thinly slice the red onion; finely dice a few slices until you have 2 tablespoons. Dice the tomato. Mince the garlic. Zest and quarter the lime.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the rice and stir to coat. Stir in ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, combine the kiwi, tomato, diced onion and a squeeze of lime juice. Season with salt and pepper. In a small bowl, combine the sour cream, half the lime zest and a pinch of garlic to taste. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and sliced onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-7 minutes. Add the remaining garlic and stir until fragrant, 30 seconds. Transfer the veggies to a plate.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the ground pork; season with salt and pepper. Using a spatula, press into an even layer. Cook without stirring until browned on the bottom, 3-4 minutes. Break up the meat into pieces and continue cooking until the pork is cooked through, 1-2 minutes more. Return the cooked veggies to the pan. Stir in the teriyaki sauce, 1 teaspoon sugar and 1 tablespoon butter. Cook until thickened, 1-2 minutes.
6. Fluff the rice with a fork; stir in the remaining lime zest and season with salt. Divide the rice between bowls and top with the pork mixture, kiwi salsa and lime crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken or turkey work well as substitutes. Adjust cooking time as needed.

Is there a substitute for kiwi in the salsa?

You can use diced mango or pineapple for a similar sweet-tart flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork and rice before serving.