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Korean Pork Bowl with Pickled Fruit and Mango Crema

A flavorful Korean-style pork and rice bowl.

Photo of Korean Pork Bowl with Pickled Fruit and Mango Crema

INGREDIENTS:

1 lb. ground pork
3 tablespoons Korean chili paste
2 tablespoons Korean chili flakes
1 tablespoon soy sauce
3/4 cup DOLE® Chef-Ready Frozen Mango Puree, divided
2 cloves garlic, finely minced
1 teaspoon fresh ginger, finely minced
1 tablespoon sesame oil
1 tablespoon canola oil
1-2 jalapeno peppers, seeded and chopped
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cinnamon stick
1 teaspoon whole cumin seeds
1/2 teaspoon black peppercorns
3 cardamom pods, crushed
3/4 cup distilled white vinegar
3/4 cup DOLE Pineapple Juice
juice of 1/2 lemon
1 tablespoon kosher salt
2 dried Thai chilies
1 cup DOLE Chef-Ready Cuts Mango Cubes
1 cup DOLE Chef-Ready Cuts Diced Peaches
1/2 small red onion, thinly sliced
1-2 pounds short grain white rice
1/2 cup rice wine vinegar
1/2 cup mirin (sweet rice wine)
5-6 large eggs

DIRECTIONS:

  1. Combine pork, chili paste, chili flakes, soy sauce, 1/4 cup mango puree, garlic, ginger, and sesame oil in a bowl. Mix well to make sure pork is evenly coated. Let stand for 15 minutes.
  2. Add the canola oil to a saute pan and over medium-high heat. Add pork to pan and cook until browned and caramelized. Stir in pan for about 3-5 mins.
  3. Combine jalapenos, sour cream, remaining 1/2 cup mango puree, mayonnaise, lime juice, salt, cumin, and garlic powder to blender. Cover; blend until smooth, scraping down sides as needed.
  4. Toast cinnamon, cumin, peppercorns and cardamom in a dry pan over medium-low heat for about 4-5 minutes. Place spices in a sachet.
  5. Combine vinegar, pineapple juice, lemon juice, salt, chilies and spices, in a medium saucepan. Bring to a simmer and cook for 5 mins.
  6. Pack the mango, peaches, and onion into a one-quart jar, pour in the hot brine and add the sachet. Let it cool completely. Cover and refrigerate overnight or up to a week.
  7. Boil rice according to package instructions with salt and pepper. Once rice is finished, drain and fluff with a fork. Dress with vinegar and mirin, stir to coat.
  8. Bring small pot of water to a rolling boil. Gently place eggs into water with a slotted spoon and boil for 5 minutes. Remove eggs from water and place into an ice bath to stop cooking. Peel shells from eggs and cut into halves.
  9. Serve pork over rice with pickles and 2 egg halves on top. Garnish with jalapeno crema. 
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