A truly savory and spicy dish, these Curried Pork and Rice Bowls just might become a regular meal around your house. They are packed with flavor and there are many options on how to flavor your finished dish with fresh herbs.
We love these type of dinners at my house – quick, easy and tasty combos you can enjoy for lunch or dinner. Not to mention this dish makes great leftovers. There is something about these “bowl meals” that seem to make mealtime more interesting. I know when I make my Slow Cooker Pulled Pork Chile Verde and pour it over rice…we can never seem to get enough.
In this particular meal I started with a base of my favorite rice and put together a ground pork mixture spice lovers are going to applaud. If you’re not a fan of too much heat you can always back off the cayenne in the beginning and add it in increments to a level you are comfortable with. Your choice.
I chopped my onions, jalapenos and ginger in my food processor. This fine chop makes the dish more seamless in texture and consistency. You could chop them really finely yourself, it will just be more time consuming.
I chose to garnish the finished dish with fresh green onion, mint and basil. Cilantro also works well if you like it. I also serve each bowl with a half of a lime, which infuses a nice, bright flavor.
Since the dish is very savory I highly recommend adding a drizzle of Sweet Red Chili Sauce to the finished bowl. It adds the perfect balance of savory-sweet to every bite.
Other Pork Bowl Recipes You Might Enjoy:
- Slow Cooker Hawaiian Burrito Bowls
- Slow Cooker Banh Mi Rice Bowls
- Vietnamese Caramelized Pork Bowls
- Hoisin Pork Noodle Bowls
- Carnita Rice Bowl
Spicy Curried Pork and Rice Bowls
- 2-1/2 lbs ground pork
- 2 medium yellow onions, cut into large pieces
- 2 medium jalapenos, seeds and veins removed, cut into large pieces
- one (4-inch) piece fresh ginger, peeled and cut into several pieces
- 4 cloves of garlic
- 2 Tablespoons curry powder
- 2 teaspoons cayenne powder
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- zest and juice of one lime
- zest and juice of one medium sized lemon
- sliced green onion, fresh basil and mint leaves for garnish
- sweet red chili sauce for drizzling
- half of lime
- serve over rice
- In a large, deep, nonstick skillet (12') cook pork over medium heat until no longer pink. When done remove from skillet reserving 3 Tablespoons of grease made by the pork.
- Chop onion finely in your food processor (you can do by hand , but you'll want to make chop very small). Saute onion in reserved pork grease over medium heat in the same pan you cooked the pork. About 6-8 minutes or until softened and slightly browned on edges. Meanwhile, finely chop jalapeno and ginger together in food processor. You can also add in the garlic to the food processor or chop finely by hand. Add to onion in pan and saute for two more minutes. Add curry powder, cayenne powder and tomato paste to jalapeno mixture; stir in until fully incorporated. Return pork to skillet and sprinkle flour on top of pork, stirring until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring often until reduced by almost half, about 30 minutes.
- Turn off heat and stir in lime and lemon zest and juice. You will still have a decent amount of liquid and that's okay. It will thicken slightly as it cools and will be soaked up by the rice.
- Fill bowls with rice and pour curry mixture over the top. Drizzle each bowl with sweet red chili sauce and top with herbs of choice. Serve each bowl with half a lime to squeeze on top.