Sesame-Soy Pork Bowls
with Sriracha Mayo, Cilantro & Crispy Onions
Bowls are way past “having a moment”—they’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully-loaded. Buttery, lime-laced jasmine rice is topped with saucy ground pork and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro. One bite will have you totally bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
10 ounce
Ground Pork
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
4 ounce
Shredded Carrots
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
¼ ounce
Cilantro
1 unit
Lime
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2¼ 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.
• While rice cooks, wash and dry produce. • Zest and quarter lime. Roughly chop cilantro. • In a small bowl, combine mayonnaise with Sriracha to taste.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Stir in carrots, sesame dressing, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), and ½ tsp sugar (1 tsp for 4). (Be sure to measure the sweet soy glaze; we sent more.) Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat.
• Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls; top with pork mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160º.
