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 paired with lightly charred bell pepper and onion. A bright kiwi and tomato salsa adds a refreshing pop, while a creamy lime crema ties everything together. Served over fluffy jasmine rice, this dish is a quick and delicious escape.

Perfect for a weeknight dinner, this recipe comes together in just 35 minutes. The combination of flavors-sweet, tangy and savory-will make you feel like you’re on a Hawaiian vacation without leaving your kitchen.

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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

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. 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 vegetables 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 vegetables 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 type of rice?

Yes, you can substitute jasmine rice with white rice or brown rice, but adjust the cooking time and water accordingly.

Can I make this dish ahead of time?

The components can be prepared separately and assembled just before serving. Store the rice, pork, salsa and crema in separate containers in the refrigerator for up to 2 days.

Is there a substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut cream can be used in place of sour cream for the lime crema.