Posted by Amy Andrews


Categories * Weeknight Dinners, Main, Pork & Lamb

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Garlic-Chile Ground Pork for Rice Bowls

Easy dinner recipe, you plead?  Cook up a pound of ground pork following the ideas here (originally published in Bon Appétit magazine, July 2017) and serve it with rice and sautéed greens, like that chard that is growing like gangbusters out in your garden.

 

We had this for the first time last night and everyone loved it–just don’t panic when you smell the fish sauce boiling!  It’ll pass before you know it.  The flavors come together deliciously.  Trust me.

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Garlic-Chile Ground Pork

Servings 4

Ingredients

  • 1 tbsp olive oil or other cooking oil
  • 1 shallot sliced thinly
  • 2 - 4 garlic cloves, depending on your tolerance minced and mashed
  • 1 thai chile pepper dried or fresh, left whole
  • 1 lb ground pork (John Smith Ranch or Amaltheia if you're in Bozeman)
  • 1 tbsp fish sauce (Tiparos or Red Boat brand)
  • 1 tbsp soy sauce or tamari
  • 1/2 tsp dried red chile flakes
  • 1/2 tsp paprika
  • 1 pinch sugar
  • 1 tsp Better Than Bouillon chicken broth concentrate
  • 1 cup hot water
  • 2 tsp unseasoned rice vinegar

For serving

  • rice
  • sautéed greens
  • gochujang sriracha (Weak Knees)
  • coconut vinegar (Olivelle)

Instructions

  1. In large skillet, heat the olive oil then add the sliced shallot, garlic, and chile.  Cook until shallot is translucent, about 4 minutes.

  2. Add the pork and cook until browned and almost cooked through, breaking up with a wooden spoon or spatula to crumble, about 5 minutes.

  3. Drizzle in the fish sauce and soy, and sprinkle in the dried chile flakes, paprika, and sugar.  Mix together and continue to cook until moisture is evaporated, a couple minutes.

  4. Dissolve the broth concentrate in a cup of hot water.  Pour over the pork, bring to boil then lower heat to maintain a slow simmer.  Simmer, uncovered, stirring occasionally, until liquid evaporated, about 15 minutes.  Remove from heat and stir in the vinegar. 

  5. Serve as a topping for rice bowls along with sautéed greens.  Pass the condiments:  gochujang sriracha, coconut vinegar, or what you like.

Recipe Notes / Tips

  • Instead of keeping chicken broth in the pantry, I purchase a little jar of Better Than Bouillon broth concentrate and keep it in the refrigerator.  That way when a recipe calls for a little broth, I can mix up what I need--a teaspoon of concentrate plus a cup of hot water = 8 ounces of broth.
  • Sauté fresh greens by washing them, removing the stem, slicing into strips about 1" wide, and tossing them into a frying pan with a slick of olive oil.  Lift and move from bottom to top with tongs--only takes a few minutes.
  • Calrose rice by Botan is our new favorite.  A big bag lasts awhile and it is really good!





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