Korean Pork Bowl with Pickled Fruit and Mango Crema

(2017 Pairings) A flavorful Korean-style pork and rice bowl.

Korean Pork Bowl with Pickled Fruit and Mango Crema

Total TimeTotal Time: 1 hour

ServingsServings: 12


1 lb. ground pork

3 tablespoons Korean chili paste

2 tablespoons Korean chili flakes

1 tablespoon soy sauce

¾ cup mango puree

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

½ cup sour cream

2 tablespoons mayonnaise

1 tablespoon lime juice

½ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon garlic powder

1 cinnamon stick

1 teaspoon whole cumin seeds

½ teaspoon black peppercorns

3 cardamom pods crushed

¾ cup distilled white vinegar

¾ cup DOLE Pineapple Juice

juice of 12 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

½ small red onion thinly sliced

1-2 pounds short grain white rice

½ cup rice wine vinegar

½ cup mirin sweet rice wine

5-6 large eggs

Nutrition Facts


  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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