Korean Pork Bowl with Pickled Fruit and Mango Crema
(2017 Pairings) A flavorful Korean-style pork and rice bowl.
INGREDIENTS:
1 lb.
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ground pork
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3 tablespoons
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Korean chili paste
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2 tablespoons
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Korean chili flakes
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1 tablespoon
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soy sauce
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3/4 cup
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DOLE Chef-Ready Frozen Mango Puree divided
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2 cloves
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garlic finely minced
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1 teaspoon
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fresh ginger finely minced
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1 tablespoon
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sesame oil
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1 tablespoon
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canola oil
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1-2
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jalapeno peppers seeded and chopped
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1/2 cup
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sour cream
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2 tablespoons
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mayonnaise
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1 tablespoon
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lime juice
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1/2 teaspoon
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salt
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1/4 teaspoon
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ground cumin
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1/4 teaspoon
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garlic powder
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1
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cinnamon stick
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1 teaspoon
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whole cumin seeds
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1/2 teaspoon
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black peppercorns
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3
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cardamom pods crushed
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3/4 cup
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distilled white vinegar
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3/4 cup
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DOLE Pineapple Juice
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juice of 12 lemon
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1 tablespoon
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kosher salt
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2
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dried Thai chilies
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1 cup
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DOLE Chef-Ready Cuts Mango Cubes
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1 cup
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DOLE Chef-Ready Cuts Diced Peaches
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1/2 small
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red onion thinly sliced
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1-2 pounds
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short grain white rice
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1/2 cup
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rice wine vinegar
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1/2 cup
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mirin sweet rice wine
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5-6 large
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eggs
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DIRECTIONS:
- 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.