Smoky Pork Rice Bowls
with Coleslaw, Pickled Shallot & Sweet Chili BBQ Sauce
You’ve had burrito bowls, salad bowls, grain bowls—but have you ever had a BBQ bowl? That’s right, folks—it’s backyard BBQ flavor, made weeknight-friendly thanks to paprika-spiced pork, creamy coleslaw, and speedy microwavable rice. It’s all piled together, topped with tangy pickled shallot, and drizzled with a chili BBQ sauce for a spicy-sweet finish. Build your own bowl for a customizable cookout-style dinner in just 20 minutes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
5 teaspoon
White Wine Vinegar
10 ounce
Ground Pork
1 teaspoon
Smoked Paprika
1 unit
Microwaveable Jasmine Rice
4 ounce
Red Cabbage and Carrot Mix
2 tablespoon
Mayonnaise
(Contains Eggs)
4 tablespoon
BBQ Sauce
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Cooking Oil
Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Halve, peel, and thinly slice shallot. • In a small microwave-safe bowl, combine shallot, half the vinegar, ½ tsp sugar, ½ tsp water, and a pinch of salt (1 tsp sugar and 1 tsp water for 4 servings). Microwave until shallot is slightly softened, 30-40 seconds. • Drain pickled shallot, reserving pickling liquid in bowl (you’ll use it in Step 4).
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2-3 minutes. • Season with paprika, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 1-3 minutes more.
• While pork cooks, massage rice in package to break up. Partially open package and insert 1 TBSP butter (use 1 TBSP butter per package for 4 servings). Microwave according to package instructions, 90 seconds. Fluff with a fork. TIP: To make it easier to fluff the rice, transfer to a bowl first. • In a large bowl, combine red cabbage and carrot mix, mayonnaise, remaining vinegar, and ½ tsp sugar (1 tsp sugar for 4). Taste and season with salt and pepper.
• Add BBQ sauce and chili sauce to bowl with reserved pickling liquid; stir to combine. • Divide rice and coleslaw between bowls. Top rice with pork and pickled shallot. Drizzle bowls with sweet chili BBQ sauce and serve.
Ground Pork is fully cooked when internal temperature reaches 160º.
