Smoky Pork Rice Bowls

Name: Smoky Pork Rice Bowls with Coleslaw, Pickled Shallot & Sweet Chili BBQ Sauce
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 unit Shallot; 5 tsp Wine; 10 oz Ground Pork; 1 tsp Smoked Paprika; 1 Rice; 4 oz Carrot; 2 tbsp Mayonnaise; 4 tbsp Barbecue Sauce; 1 oz Sweet Thai Chili Sauce; 1 tsp Granulated Sugar; 1 tsp Cooking Oil; Salt; Black Pepper; 1 tbsp Butter

with Coleslaw, Pickled Shallot & Sweet Chili BBQ Sauce

By Recipe0 System

You’ve had burrito bowls, salad bowls, grain bowls—but have you ever had a BBQ bowl? That’s right, folks—it’s backyard BBQ flavor, made weeknight-friendly thanks to paprika-spiced pork, creamy coleslaw, and speedy microwavable rice. It’s all piled together, topped with tangy pickled shallot, and drizzled with a chili BBQ sauce for a spicy-sweet finish. Build your own bowl for a customizable cookout-style dinner in just 20 minutes!

Mexican

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
5 tsp Wine
10 oz Ground Pork
1 tsp Smoked Paprika
1 Rice
4 oz Carrot
2 tbsp Mayonnaise
4 tbsp Barbecue Sauce
1 oz Sweet Thai Chili Sauce
1 tsp Granulated Sugar
1 tsp Cooking Oil
Salt
Black Pepper
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Halve, peel, and thinly slice shallot.

In a small microwave-safe bowl, combine shallot, half the vinegar, ½ tsp sugar, ½ tsp water, and a pinch of salt (1 tsp sugar and 1 tsp water for 4 servings). Microwave until shallot is slightly softened, 30-40 seconds.

Drain pickled shallot, reserving pickling liquid in bowl (you’ll use it in Step 4).
2

Heat a drizzle of oil in a large pan over medium-high heat. Add pork*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2-3 minutes.

Season with paprika, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 1-3 minutes more.
3

While pork cooks, massage rice in package to break up. Partially open package and insert 1 TBSP butter (use 1 TBSP butter per package for 4 servings). Microwave according to package instructions, 90 seconds. Fluff with a fork. TIP: To make it easier to fluff the rice, transfer to a bowl first.

In a large bowl, combine red cabbage and carrot mix, mayonnaise, remaining vinegar, and ½ tsp sugar (1 tsp sugar for 4). Taste and season with salt and pepper.
4

Add BBQ sauce and chili sauce to bowl with reserved pickling liquid; stir to combine.

Divide rice and coleslaw between bowls. Top rice with pork and pickled shallot. Drizzle bowls with sweet chili BBQ sauce and serve.

Ground Pork is fully cooked when internal temperature reaches 160º.

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