The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Buddha bowls, or any bowl for that matter, are always fun to eat. But you know what I had never tried and now love? Ground pork sautéed in a spicy pineapple sauce with chili paste and mixed with rice, vegetables and fresh mangoes!
It’s packed with so much flavor and the ground pork is fantastic. To top it off (literally), we made cilantro and lime-based avocado cream sauce that really take the flavor to the next level.
Hawaiian Pork and Pineapple Bowl
For the Cilantro Avocado Cream Sauce
- 1 avocado, chopped
- 1/4 cup olive oil
- 1/8 cup water
- 1/2 cup cilantro
- Juice of 1 lime
- 1 Tbsp. of honey
For the Ground Pork
- 1- 1 lb. package of ground pork
- 1/2 cup roasted pineapple habanero sauce
- 2 Tbsp. Sambal Oelek chili sauce
- 1 Tbsp. black pepper
- 1 tsp. sea salt
For the Bowls
- 1 cup cooked rice
- Handful of mixed salad greens
- Mango, thinly sliced
- Steamed edamame beans
- Sliced carrots
- Sliced cucumbers
- Cook the rice first so it is ready in time to assemble the bowls. I use a rice cooker, so it usually takes about 35 minutes.
- Add all cilantro avocado cream sauce ingredients in a blender and mix.
- On the stove top over medium heat, sauté the ground pork with seasonings. Once browned, add the roasted pineapple habanero sauce, and Sambal Oelek chili sauce. This should take about 8-10 minutes.
- Time to assemble the bowls with the pork, toppings and cilantro avocado cream sauce! They look best, and are easiest to eat, when arranged in sections.
- Don’t forget to add green onions on top if you want a bit of bite to the cilantro avocado cream sauce!