Recipe0
← Back to recipes

Sesame-Soy Pork Bowls with Sriracha Mayo, Cilantro & Crispy Onions

Bowls are way past “having a moment”—they’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully-loaded. Buttery, lime-laced jasmine rice is topped with saucy ground pork and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro. One bite will have you totally bowled over.

View recipe source
Easy Prep Quick lunches dinners
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 0.75 cups jasmine rice
  • 10 oz ground pork
  • 2 tbsp mayonnaise
  • 1 tsp sriracha
  • 4 oz shredded carrots
  • 4 tbsp sweet soy glaze
  • 1.5 oz sesame dressing
  • 1 crispy fried onions
  • 0.25 oz cilantro
  • 1 lime
  • salt
  • pepper
  • 1 tsp cooking oil
  • 0.5 tsp sugar
  • 1 tbsp butter
  • 1.5 cup jasmine rice
  • 20 oz ground pork
  • 4 tbsp mayonnaise
  • 2 tsp sriracha
  • 8 oz shredded carrots
  • 8 tbsp sweet soy glaze
  • 3 oz sesame dressing
  • 2 crispy fried onions
  • 0.25 oz cilantro
  • 1 lime
  • salt
  • pepper
  • 1 tsp cooking oil
  • 1 tsp sugar
  • 2 tbsp butter

Instructions

  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.
    • Zest and quarter lime. Roughly chop cilantro.
    • In a small bowl, combine mayonnaise with Sriracha
    to taste.
  3. • Heat a drizzle of oil in a large pan over medium-high
    heat. Add pork* and a big pinch of salt. Cook, breaking
    up meat into pieces, until browned, 3-4 minutes.
    • Stir in carrots, sesame dressing, 2½ TBSP sweet soy
    glaze (5 TBSP for 4 servings), and ½ tsp sugar (1 tsp for 4).
    (Be sure to measure the sweet soy glaze; we sent more.)
    Cook until carrots are softened, pork is cooked through,
    and sauce has thickened, 2-4 minutes more. Taste and
    season with salt and pepper. Turn off heat.
  4. • Fluff rice with a fork; stir in lime zest and 1 TBSP butter
    (2 TBSP for 4 servings). Season with salt and pepper.
    • Divide rice between bowls; top with pork mixture and
    any remaining sauce from pan. Drizzle with Sriracha
    mayo. Sprinkle with crispy fried onions and cilantro.
    Serve with lime wedges on the side.
    Ground Pork is fully cooked when internal temperature reaches 160º.