Sweet Chili Pork Bowls
with Bell Pepper & Peanuts
- Sesame
- Soy
- Wheat
- Peanuts
Forget takeout: the path to sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, pork, pepper, and onion are coated in a sumptuous sweet chili sauce, and peanuts are transformed into the perfect crunchy topping. Everything comes together over a bed of fluffy rice. The results? A symphony of flavors and textures so delicious, you might just lick the plate.
Ingredients
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
10 ounce
Ground Pork
1 unit
Lime
1 unit
Bell Pepper
¾ cup
Jasmine Rice
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Mince cilantro.
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, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer veggies to a plate.
Add another drizzle of oil to same pan 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, 2-4 minutes. Stir in cooked veggies, then add sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 1-2 minutes more.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. Divide between bowls and top with pork mixture, peanuts, and cilantro. Serve with lime wedges on the side.
