Thai Pork Rice Bowl Recipes

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PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS



Pressure-Cooker Thai Sweet Chili Pork Bowls image

Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

2 pork tenderloins (1 pound each)
1/2 pound sliced fresh mushrooms
1 large sweet onion, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 cup hoisin sauce
3/4 cup sweet chili sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon rice vinegar
Torn fresh cilantro leaves
Hot cooked rice, julienned green onions, lime wedges, and Sriracha chili sauce

Steps:

  • Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.

Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.

THAI PORK RICE BOWL



Thai Pork Rice Bowl image

Make and share this Thai Pork Rice Bowl recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1/4 lb shiitake mushroom, tough stems removed, caps cut into 1/4-inch strips
1 lb ground pork
3/4 cup short-grain rice (Arborio)
1 3/4 cups chicken stock or 1 3/4 cups chicken broth
1/4 cup soy sauce
1 tablespoon ginger, minced
1 1/2 teaspoons kosher salt
1 tablespoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons asian fish sauce (nam pla or nuoc mam)
2 tablespoons sugar
1/4 teaspoon cayenne pepper
2 green onions, thinly sliced
4 radishes, sliced thin for garnish
1 tablespoon minced ginger

Steps:

  • In a large nonstick saute pan, heat the oil over medium heat. Add the bell peppers and mushrooms and cook, stirring occasionally, until just tender and slightly brown, about 5 minutes. Add the pork, stirring until no longer pink, about 5 more minutes. Add the rice, broth, soy sauce and salt. Bring to a simmer, cover, reduce heat to low and cook until the rice is tender, about 20 minutes.
  • Meanwhile, combine the garlic, ginger, lime juice, fish sauce, sugar and cayenne in a small bowl and stir until the sugar is dissolved. Set aside.
  • Remove the pork dish from the heat, add the garlic-ginger mixture and stir well. Serve in individual bowls and top with chopped scallions and radishes.

Nutrition Facts : Calories 1156, Fat 58.7, SaturatedFat 19.7, Cholesterol 169.9, Sodium 5614, Carbohydrate 98.8, Fiber 7.2, Sugar 23.4, Protein 56.6

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