Pork Rice Bowls
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
- 1 pound ground pork
- ¼ cup low-sodium soy sauce
- 1 Tablespoon corn starch
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- 1 teaspoon sugar
- ½ cup low-fat sour cream
- 1-2 teaspoons Sriracha sauce
- 3 cups cooked brown rice
- 1 cup cucumber, scrubbed with clean vegetable brush under running water, sliced
- 1 cup carrot, scrubbed with clean vegetable brush under running water, peeled and shredded
- 1 jalapeno pepper (optional), scrubbed with clean vegetable brush under running water, sliced
- ½ cup cilantro, gently rubbed under cold running water, chopped
- 1 cup pickled vegetables or kimchi (optional)*
Directions:
- Wash hands with soap and water.
- In a large skillet, brown ground pork until internal temperature reaches 160°F when measured with a food thermometer. Drain fat.
- In a small bowl, combine soy sauce, corn starch, ginger powder, garlic powder and sugar. Add to cooked meat and mix well. Cook for 1 minute or until the meat is coated and the sauce has thickened.
- Divide rice into 6 bowls. Top with meat, cucumber, carrot, jalapeno and cilantro. Add pickled vegetables, such as pickled daikon radish, carrots or kimchi, if desired. Drizzle with spicy sour cream and enjoy!
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
*Try this Quick Pickled Daikon Radish and Carrots recipe.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
