A flavorful Korean-style pork and rice bowl.

Korean Pork Bowl with Pickled Fruit and Mango Crema

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

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.
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.
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.
Toast cinnamon, cumin, peppercorns and cardamom in a dry pan over medium-low heat for about 4-5 minutes. Place spices in a sachet.
Combine vinegar, pineapple juice, lemon juice, salt, chilies and spices, in a medium saucepan. Bring to a simmer and cook for 5 mins.
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.
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.
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.
Serve pork over rice with pickles and 2 egg halves on top. Garnish with jalapeno crema.

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