Hawaiian Pulled Pork Bowl
Make this bright and savory Hawaiian pulled pork bowl with leftover pork for an easy and delicious lunch or dinner!
Ingredients
- 1 cup white rice dry
- ½ cup shredded carrots
- ½ cup shredded red cabbage
- 1 medium red mango cubed
- 1 to 2 pinches sea salt
- ½ pound pulled pork
- 1 teaspoon vegetable oil
- Tajin for topping
Glaze
- ½ tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon agave nectar or other sweetener
Instructions
- Start by cooking the rice according to package directions.
- Quick pickle the cabbage and carrots. Toss the shredded cabbage and carrots in the lime juice and a pinch or two of sea salt, then set aside.`
- While the rice is cooking, start making the glaze. Add the vegetable oil, garlic, and ginger to a small saucepan and cook over medium heat until fragrant, about 1 to 2 minutes.
- Next, add in the soy sauce, brown sugar and agave nectar and stir to combine. Bring to a boil, then lower the heat and simmer for about 5 minutes to thicken. Transfer the sauce to a bowl and set aside.
- Then, prep the pork by frying it in a teaspoon of vegetable oil over medium high heat for about 3 minutes. Transfer the pork to a bowl and toss it in the sauce to fully coat.
- To assemble and serve, make a bed of rice and top with the pork, pickled veggies, and cubed mango. Optionally sprinkle a little Tajin over the mango and add a lime wedge for squeezing over the bowl.
Notes
Quick pickling: To quick pickle the carrots and cabbage, we always recommend using fresh lime juice! It’s much more flavorful and less sugary than the bottled stuff from the store.
Pulled pork: We highly recommend making a batch of our slow cooker pulled pork ahead of time and storing it in the fridge or freezer to use in recipes like this one! It will save you so much time and make dinner a breeze when you’re craving savory pork recipes.
Storing and reheating leftovers: It's best to store the individual components of these bowls separately, as you'll want to reheat some and not others. Here’s how to store your leftover ingredients and reheat them if needed:
- Pickled cabbage and carrots - Drain any excess liquid and store in an airtight container in the fridge for up to a week. The longer they sit the more pickled they will become.
- Pork coated in sauce - Store in an airtight container in the fridge for up to a week. Reheat in the microwave for a minute, or in a frying pan over medium low heat for a few minutes until warm.
- Rice - Store the rice in an airtight container in the fridge for up to a week. Reheat in the microwave for 1 minute per serving. Try adding a splash of water to the bowl when reheating to make the rice extra fluffy.
- Mango - Mango is best eaten fresh, but if you have too much you can store extra in an airtight container in the fridge for up to 3 days. If you expect to have leftover bowls, we recommend getting a second mango that can be cut up fresh for leftovers.
Nutrition
Serving: 1bowl | Calories: 571kcal | Carbohydrates: 82g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 2270mg | Potassium: 1003mg | Fiber: 4g | Sugar: 52g | Vitamin A: 6714IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 3mg
