Directions: |
Directions:1. Wash and dry all produce. Peel and dice kiwi. Dice tomato. Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 Tbs. Zest and quarter lime. Peel and mince garlic. Halve, core, and thinly slice green pepper crosswise into strips.
2. Melt 2 Tbs. butter in a small pot over medium-high heat. Add rice and stir to coat. Stir in 1½ c. water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, combine kiwi, tomato, diced onion, and a squeeze of lime juice. Season with salt and pepper. In a small bowl, combine sour cream, half the lime zest, and a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-7 minutes. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. Transfer veggies to a plate.
5. Heat another drizzle of oil in pan used for veggies over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. • Return cooked veggies to pan. Stir in Teriyaki Marinade & Sauce, 1½ tsp sugar, and 2 Tbs. butter. Cook until thickened, 1-2 minutes.
6. Fluff rice with a fork; stir in remaining lime zest and season with salt. Divide rice between bowls and top with pork mixture, kiwi salsa, and garlic lime crema. Serve with remaining lime wedges on the side. |
This recipe for Tropical Teriyaki Pork Bowls is from