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
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32 Total 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


  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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