Weeknight Tamarind Pork and Rice Bowls (Edit recipe)

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Bold, tangy, savory, subtly sweet, and packed with texture, these tamarind pork and rice bowls have everything you want for dinner, all piled into one bowl. Ground pork gets coated in a tangy and sweet tamarind sauce, then piled onto white rice and finished with quick-pickled cucumber, carrot, and shallot. Cilantro and mint add balance and freshness, and chopped peanuts bring a satisfying and salty crunch. It’s the kind of weeknight dinner that feels exciting but comes together without a ton of effort. Serve these bowls with some homemade Italian Sodas for a refreshing palate cleanser.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

23

Serves: 4

Ingredients

3 Persian Cucumber, sliced into thin coins (about 2 cups)
1 Carrots, (shredded (.5 to 1 cup)
1 Shallot, large thin), sliced
2 Tbsp Lime Juice
1 tsp Granulated White Sugar
2 tsp Fish Sauce
1 tsp Toasted Sesame Oil
1 lb Ground Pork, ground
2 Tbsp Tamarind Paste, Thai
1 Tbsp Coconut Palm Sugar, or granulated sugar
1 Lime, zested
1 tsp Lime Juice
1 tsp Toasted Sesame Oil
1 Tbsp Fish Sauce
1 tsp Ginger Root, grated
2 Tbsp Water
1 Tbsp Corn, starch
3 cups Rice, Jasmine, cooked
1 bunch Cilantro, (leaves only)
1 bunch Mint Leaves
.5 cup Peanuts, crushed
4 Onion, green, diced
4 pieces Lime, wedges, if desired

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the quick pickled veg. Whisk together the lime juice, fish sauce, sugar, and sesame oil for the pickles and toss with the cucumbers, carrot, and shallot. Let them sit while pork cooks.
Make the tamarind sauce for the pork. To make the tamarind sauce, first whisk together tamarind paste, palm or granulated sugar, lime juice and zest, toasted sesame oil, fish sauce, and grated ginger until combined. In a separate bowl or cup, whisk together the cornstarch and water until it's fully combined into a slurry. Add the slurry to the rest of the tamarind sauce you just mixed up.
Cook the ground pork. Cook the ground pork in a pan over medium heat until it's almost done, about 8-10 minutes.
Mix the tamarind sauce with the pork. Pour the tamarind sauce over the pork, then cook it for about 2 to 3 more minutes, or until the sauce thickens and coats the meat.
Assemble the bowls. Add some cooked rice to a bowl, then top with some of the seasoned pork, quick pickles, crushed peanuts, herbs, green onions, and extra lime wedges, if desired.

Notes

Tamarind paste is usually very tart and has a hint of sweetness. If you can’t find it, you can add a little extra lime and a tiny bit more sugar to your sauce. Tamarind does have its own flavor, but lime and sugar should come close to the impact you’ll get from the tamarind paste. We like serving this with jasmine rice (2 to 4 cups cooked rice is enough for this recipe), but you could also use basmati rice or even brown rice for a nuttier flavor.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1148
Fat:	46 g
Carbohydrates:	154 g
Protein:	35 g
Cholesterol:	80 g
Sodium:	674 mg
Fiber:	7 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.