Teriyaki Pork Luau Bowls
with Kiwi Salsa & 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
1 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. Dice tomato. Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 TBSP. Zest and quarter lime. Peel and mince garlic. Halve, core, and thinly slice green pepper crosswise into strips.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high 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.
While rice cooks, 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. 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 more.
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.
