Directions

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.