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 glazed in a sweet and savory teriyaki sauce, then served over fluffy jasmine rice alongside a refreshing kiwi-tomato salsa and a zesty lime crema. Charred green pepper and onion add a smoky crunch that ties it all together.

This dish is a celebration of bold flavors and fresh ingredients, all coming together in under an hour. Perfect for a weeknight dinner that feels like a mini getaway, these bowls are sure to become a family favorite.

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Ingredients

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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. While the rice cooks, prepare the kiwi salsa: peel and dice the kiwi and tomato into small cubes. Finely dice half the onion. Combine in a bowl, season with a pinch of salt and pepper and set aside.
3. Make the lime crema: in a small bowl, mix the sour cream with the juice of half the lime. Season with salt and pepper to taste. Set aside.
4. Thinly slice the remaining onion and the long green pepper into strips. Mince the garlic clove.
5. Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it apart, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
6. Add the sliced onion, green pepper and minced garlic to the skillet with the pork. Cook, stirring, until vegetables are tender and lightly charred, about 3-4 minutes.
7. Pour the teriyaki sauce over the pork and vegetables. Stir well and let simmer for 1-2 minutes until the sauce thickens slightly and coats everything.
8. To serve, divide the cooked rice among bowls. Top with the teriyaki pork mixture. Spoon the kiwi salsa over the top and drizzle with 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, turkey or beef work well. Adjust cooking time as needed.

Is the kiwi salsa spicy?

No, the salsa is mild and refreshing. If you want heat, add a minced jalapeño or a dash of hot sauce.

Can I make this dish gluten-free?

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