Korean Pork Bowl with Pickled Fruit and Mango Crema

Photo of Korean Pork Bowl with Pickled Fruit and Mango Crema Photo of Korean Pork Bowl with Pickled Fruit and Mango Crema


A flavorful Korean-style pork and rice bowl.

40 minutes
1 hours


32 Total Ingredients

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


  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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