Teriyaki Pork Luau Bowls
with Kiwi Salsa and Lime Crema
Forget the 14-hour flight and flower lei—we’re packing all the deliciousness of a luau feast into one quick and delicious dish! You’re about to experience a melange of sweet and savory flavors inspired by the Aloha state. We’re talking bright kiwi and tomato salsa, creamy garlic-lime crema, a tangle of lightly charred veggies, and crispy, teriyaki pork, all arranged over fluffy jasmine rice. Prepare your taste buds for a trip to the tropics.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Kiwi
1 unit
Long Green Pepper
1 unit
Red Onion
1 unit
Roma Tomato
2 clove
Garlic
1 unit
Lime
½ cup
Jasmine Rice
2 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Ground Pork
8 tablespoon
Teriyaki Sauce
(Contains Soy)
Not included in your delivery
2 teaspoon
Vegetable Oil
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Peel and dice kiwi. Halve, core, and thinly slice green pepper crosswise. Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 TBSP. Dice tomato. Mince garlic. Zest and quarter lime.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add rice and stir to coat. Stir in ¾ cup water (1½ cups for 4) and a big 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.
Meanwhile, in a medium bowl, combine kiwi, tomato, diced onion, and a squeeze of lime juice. Season with salt and pepper. In a small bowl, combine sour cream, half the lime zest, and a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-7 minutes. Add remaining garlic and stir until fragrant, 30 seconds. Transfer veggies to a plate.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. Return cooked veggies to pan. Stir in teriyaki sauce, 1 tsp sugar (1½ tsp for 4 servings), and 1 TBSP butter (2 TBSP for 4). Cook until thickened, 1-2 minutes.
Fluff rice with a fork; stir in remaining lime zest and season with salt. Divide between bowls and top with pork mixture, kiwi salsa, and lime crema. Serve with remaining lime wedges on the side.
