I hope you’re having a wonderful Friday!
So…what do you think about starting a Foodie Friday??? I plan (and that’s the key word: plan) to dedicate Friday posts to food! This will range from recipes to food recommendations—just anything food-related.
I. Love. Food.
That is why I’m going to hold myself accountable for posting every Friday about anything and everything food related! Sharing is caring which is why this will include posts about places I’ve visited and all the food I’ve eaten along with recipes I’ve tested! Oh, I’m excited! I hope you are too!
Let’s get started!
Cilantro Lime Pork Bowls
1 lb Ground Pork (feel free to sub ground turkey or ground chicken)
2 Tbsp Avocado Oil, Corn Oil, or Vegetable Oil
1 Cup Ginger, Chopped
1/2 Cup Garlic, Chopped
1 Serrano Chili, Seeded and Chopped
1 Bunch Green Onion (white base and green stalks separated), Chopped
1 Medium White or Yellow Onion, Diced
1 Bunch Cilantro, Roughly Chopped
2 Limes, Juiced
1 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce
3 Tbsp Sambal Oelek Chili Paste
Salt and Pepper to Taste
Spring Mix Salad (or bed of greens of your choice)
Start by heating up your pan with the oil of your choice. I use medium heat. Once your pan is hot, throw in your chopped ginger and garlic. Now that is a lot of ginger and garlic. I highly recommend using an electric chopper or food processor to do this or else it’s a lot of work by hand.
Once the ginger and garlic become fragrant (OMG isn’t that just the best smell ever?!), usually about 3-4 minutes, add your chopped serrano chili and diced white or yellow onion and sauté for 2-3 minutes. Then add the white base of the green onion and sauté for another 1-2 minutes. The reason we separate the white base from the green stalks is because the green part cooks so much faster than the base. This will help you avoid wilt-y green onions in your finished entree.
After you have sautéed the white base of the green onions for about 1-2 minutes, you have the choice of removing everything from the pan into a bowl (so you don’t overcook the onions) or you can leave it as is. Either way, you’re now going to throw in your pork.
Once the pork is just about finished cooking you’ll return the ginger, garlic, onions, and pepper back to the pan (if that’s what you chose to do). Toss it around a couple times in the pan and then add your dark soy sauce, soy sauce, chili paste, lime juice, and salt and pepper. After everything is mixed and mingled, you’ll add the chopped green onion (the green stalks) and your cilantro.
Give it a taste. Add more soy sauce and/or salt. Add more chili paste. Add to your heart’s content. This will be different for everyone.
I like to serve it with white rice over a bed of salad. Usually it’s spring mix or whatever greens I have in the fridge that week.