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 in a sweet and savory teriyaki glaze, then paired with a bright kiwi and tomato salsa, creamy garlic-lime crema and lightly charred peppers and onions. All served over a bed of fluffy jasmine rice for a satisfying meal that comes together in just 35 minutes.

This dish is inspired by the flavors of a Hawaiian luau but streamlined for your weeknight dinner routine. The combination of sweet, tangy and savory elements creates a balanced bowl that’s as beautiful as it is delicious. Perfect for when you’re craving something exotic 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. Core, deseed 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 (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 stir until fragrant, 30 seconds to 1 minute. Transfer the veggies to a plate.
5. Add a drizzle of oil to the pan used for the veggies. Add the ground pork and 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 (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. Top with the kiwi salsa and lime crema. Serve with the 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 would work well. Adjust cooking time as needed.

Is there a substitute for teriyaki sauce?

You can use a mixture of soy sauce, honey and a splash of rice vinegar as a quick substitute.

Can I make this dish ahead of time?

The components can be prepared separately and assembled just before serving. Store the salsa, crema and pork mixture in separate containers in the fridge.