Tropical 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 lightly charred peppers and onions, all served over fluffy jasmine rice. A bright kiwi and tomato salsa adds freshness, while a creamy garlic lime crema brings everything together.

This dish comes together in just 35 minutes, making it perfect for a weeknight escape. The combination of flavors and textures-crispy pork, tender rice, tangy salsa and cool crema-will have you coming back for more.

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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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, bring 1 cup of water and a pinch of salt to a boil. Add the jasmine rice, reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. Prepare the kiwi salsa: Peel and dice the kiwi into small cubes. Dice the tomato. Finely chop a quarter of the onion. In a small bowl, combine kiwi, tomato, onion, the juice of half the lime and a pinch of salt. Set aside.
3. Make the lime crema: In another small bowl, mix the sour cream with the remaining lime juice and a pinch of salt. Set aside.
4. Prep the vegetables: Thinly slice the remaining onion. Cut the long green pepper into thin rings. Mince the garlic clove.
5. Cook the vegetables: Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Add the sliced onion and pepper rings. Cook, stirring occasionally, until lightly charred and softened, about 4-5 minutes. Transfer to a plate.
6. Cook the pork: In the same skillet, add the remaining 1 teaspoon of oil and the ground pork. Cook, breaking it up with a spoon, until browned and cooked through, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
7. Add teriyaki sauce: Pour the teriyaki sauce and sugar into the skillet with the pork. Stir and let simmer for 1-2 minutes until the sauce thickens and coats the pork. Remove from heat.
8. Assemble the bowls: Divide the cooked rice among bowls. Top with the teriyaki pork, charred vegetables and a generous spoonful of kiwi salsa. Drizzle with lime crema. Serve immediately.

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.

What can I substitute for teriyaki sauce?

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

Is this recipe gluten-free?

It depends on the teriyaki sauce. Use a gluten-free tamari-based teriyaki sauce to make it gluten-free.