Lemongrass Pork & Rice Bowls

Name: Lemongrass Pork & Rice Bowls with Scallions, Sriracha Mayo & Crispy Fried Onions
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 Lemon; 4 oz Carrot; 2 tbsp Mayonnaise; 10 oz Ground Pork; 1 Lime; 1 Onion; 2 unit Scallions; 3/4 cup Rice; 1 tsp Sriracha; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Scallions, Sriracha Mayo & Crispy Fried Onions

By Recipe0 System

These irresistible pork and rice bowls are loaded with accouterments that really bring them to life! You’ll sizzle ground pork with Omsom’s legendary Vietnamese-style lemongrass marinade, featuring Red Boat fish sauce for savory complexity, and lots of garlic, lemongrass, and other aromatics. Toss in crisp red cabbage, carrot, and scallion greens for color and balance, then serve it all up with a sprinkle of crispy fried onions and drizzle of spicy-savory Sriracha mayo (just the right finishing touches for the job).

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Lemon
4 oz Carrot
2 tbsp Mayonnaise
10 oz Ground Pork
1 Lime
1 Onion
2 unit Scallions
3/4 cup Rice
1 tsp Sriracha
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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.
2

While rice cooks, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter lime.

In a small bowl, combine mayonnaise with as much Sriracha as you like; add water ½ tsp at a time until mixture reaches a drizzling consistency.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add pork*, scallion whites, and a pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes.

Stir in cabbage and carrot mix, lemongrass marinade, 1/3 cup water, and ½ tsp sugar (2/3 cup water and 1 tsp sugar for 4 servings). Cook, stirring occasionally, until veggies are softened and pork is cooked through, 2-3 minutes more. Taste and season with salt and pepper.
4

Fluff rice with a fork.

Divide rice between bowls and top with lemongrass pork. Drizzle with Sriracha mayo and sprinkle with crispy fried onions and scallion greens. Serve with lime wedges on the side.

Pork is fully cooked when internal temperature reaches 160°.

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