Let's eat: Garlic-Chili Pork Rice Bowl




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My husband planted garlic for the first time last fall, and lo and behold, he actually harvested a fairly nice crop earlier this month. Or, as he proudly puts it, “The McKay house will officially be vampire-free this year.”

One of the first dishes I made with the deep-purple cloves was this spicy, garlicky rice bowl. It’s ridiculously easy to pull together, and it’s a terrific platform for a colorful mix of fresh vegetables. The crowning glory is jammy-yolked six-minute eggs, which adds a velvety texture. 

I used ground pork, but you could easily cubed pork loin, for a chunkier dish, or ground chicken. 

For pork

1 tablespoon vegetable oil

1 shallot, chopped

4 garlic cloves, finely chopped

1 or 2 dried chilies (such as chili de árbol), or more to taste

1 pound ground pork

1 tablespoon soy sauce

Pinch of sugar

1 cup low-sodium chicken broth

2 teaspoons unseasoned rice vinegar

Kosher salt

For rice bowl

2 large carrots

2 large cucumbers

4 eggs

2 cups prepared rice

Juice of 1 whole lime

½ cup cilantro roughly chopped

2 cups spinach

Black sesame seeds for garnish

Prepare pork: Heat oil in a medium skillet over medium-high. Cook shallot, garlic and chili, stirring often until shallot is softened and translucent, about 4 minutes. Add pork and cook, stirring occasionally, until almost cooked through, about 3 minutes.

Add soy sauce and sugar and cook, stirring occasionally, until moisture in skillet is evaporated, about 5 minutes. Add broth, reduce heat and simmer, uncovered, stirring occasionally, until liquid is evaporated, 12 to 18 minutes.

Remove skillet from heat and mix vinegar into pork mixture; taste and season with salt if needed. Set aside while you prepare bowl.

For bowl: Begin boiling a small pot of water for eggs.

Peel carrot and cut into ribbons. Thinly slice cucumber.

Add eggs to boiling water. Boil for 6 minutes. Remove from heat and run under cold water to stop cooking. Peel.

Re-heat rice in the microwave for 90 seconds. Add lime juice and cilantro. Mix well.

To assemble the bowls, add ½ cup rice to the bottom of a serving bowl. Add ½ cup spinach, carrots and cucumbers. Top with a quarter of the pork mixture and one whole egg, sliced in half (it will be very soft). Garnish with sesame seeds..

Serves 4.

— Adapted from Bon Appetit

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.





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