Teriyaki Pork Bowls with Kiwi Salsa and Lime Crema

Bring the flavors of a tropical luau to your dinner table with these vibrant teriyaki pork bowls. Juicy ground pork is cooked in a sweet and savory teriyaki glaze, then paired with lightly charred green pepper and onion. A bright kiwi and tomato salsa adds a fresh pop, while a drizzle of garlic-lime crema ties everything together. Served over fluffy jasmine rice, this bowl is a quick escape to the islands.

This recipe is all about balance: the richness of the pork, the tang of the crema and the sweetness of the salsa. It comes together in just 35 minutes, making it perfect for a weeknight meal that feels special. No need for a plane ticket-just a few simple steps and you’re in paradise.

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Ingredients

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and dice the kiwi. Dice the tomato. Halve, peel and thinly slice the onion; finely dice a few slices until you have 2 tablespoons. Zest and quarter the lime. Peel and mince the garlic. Halve, core and thinly slice the green pepper crosswise into strips.
2. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a small pot over medium-high heat. Add the rice and stir to coat. Stir in ¾ cup water (1½ cups for 4) 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 cook, stirring, until fragrant, about 30 seconds. Transfer the vegetables to a plate.
5. Heat another 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 the meat into pieces and continue cooking until cooked through, 1-2 minutes more. Return the cooked vegetables to the pan. Stir in the teriyaki sauce, 1 teaspoon sugar (1½ teaspoons for 4 servings) and 1 tablespoon butter (2 tablespoons for 4). 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 garlic-lime crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken or turkey work well as substitutes for the pork.

Can I make this dish gluten-free?

Use a gluten-free teriyaki sauce and ensure all other ingredients are certified gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.