Sweet Soy Pulled Pork & Green Beans

Name: Sweet Soy Pulled Pork & Green Beans with Jasmine Rice, Sriracha Aioli & Peanuts
Yield: 2 servings
Cuisine: Thai
Ingredients: 6 ml Ponzu Sauce; 6 oz Green Beans; 5 tsp Rice Vinegar; 1/2 cup Rice; 4 tbsp Sweet Soy Glaze; 2 tbsp Mayonnaise; 1 tsp Sriracha; 1 Ginger; 8 oz Pulled Pork; 1/2 oz Peanuts; 1 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Jasmine Rice, Sriracha Aioli & Peanuts

By Recipe0 System

When it comes to the rice bowl, you know us: we love to throw together all the textures and flavors for so many delicious combinations. Our chefs took it up a notch with tonight’s sweet soy glazed pull pork (texture #1), tender green beans (#2), fluffy jasmine rice (#3), crunchy peanuts (#4), and creamy Sriracha mayo (#5). We did the math, and that’s five flavors and textures that are sure make one un-bowl-ievable dinner.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.41 tbsp Ponzu Sauce
6 oz Green Beans
5 tsp Rice Vinegar
1/2 cup Rice
4 tbsp Sweet Soy Glaze
2 tbsp Mayonnaise
1 tsp Sriracha
1 Ginger
8 oz Pulled Pork
1/2 oz Peanuts
1 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water (1½ 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.

Meanwhile, wash and dry produce. Peel and mince or grate ginger. Trim green beans if necessary; cut crosswise into 2-inch pieces.
2

Tear pork* into small pieces if necessary.

Heat a drizzle of oil in a medium pan over medium heat. Add pork and ginger; season with salt and pepper. Cook, stirring, until pork is warmed through, 2-3 minutes.

Stir in ponzu, vinegar, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), ¼ cup water (½ cup for 4), and ½ tsp sugar (1 tsp for 4). Bring to a boil, then reduce heat to low. Simmer until saucy, 1-2 minutes.

Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
3

While pork cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. Carefully uncover and drain.

Add green beans to pan with pork and stir to combine.
4

In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
5

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.
6

Divide rice between bowls and top with pulled pork and green beans. Garnish with peanuts. Drizzle with Sriracha mayo and serve.

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