Korean Pork Bowl with Pickled Fruit and Mango Crema

Recipe by Chef James Bickmore-Hutt

INGREDIENTS

1 cinnamon stick

1 teaspoon whole cumin seeds

1/2 teaspoon black peppercorns

3 cardamom pods, crushed

3/4 cup distilled white vinegar

3/4 cup DOLE® 100% Pineapple Juice

12 lemons, juiced

1 tablespoon kosher salt

2 dried Thai chilies

1 cup DOLE Chef-Ready Cuts

Mango Cubes

1 cup DOLE Chef-Ready Cuts

Diced Peaches

1/2 small red onion, thinly sliced

1 pound ground pork

3 tablespoons Korean chili paste

2 tablespoons Korean chili flakes

1 tablespoon soy sauce

3/4 cup DOLE® Chef-Ready Frozen Mango Puree, divided

2 cloves garlic, finely minced

1 teaspoon fresh ginger, finely minced

1 tablespoon sesame oil

1 tablespoon canola oil

1-2 jalapenos, seeded and chopped

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1-2 pounds short grain white rice

1/2 cup rice wine vinegar

1/2 cup mirin sweet rice wine

5-6 large eggs

DIRECTIONS

1. Prepare Pickled Fruit:

Toast cinnamon stick, cumin, peppercorns and cardamom in a dry pan over medium-low heat for about 4-5 minutes. Place spices in a sachet.

Combine vinegar, pineapple juice, lemon juice, salt, chilies and spice sachet, in a medium saucepan. Bring to a simmer and cook for 5 minutes.

Pack the mango, peaches, and onion into a one-quart jar, pour in the hot brine and add the sachet. Let it cool completely. Cover and refrigerate overnight.

Chef Tip: Pickled fruit last up to 1 week refrigerated.

2. Prepare Korean Pork:

Combine pork, chili paste, chili flakes, soy sauce, 1/4 cup mango puree, garlic, ginger, and sesame oil in a bowl. Mix well to make sure pork is evenly coated. Let stand for 15 minutes.

Add the canola oil to a saute pan and over medium-high heat. Add pork to pan

3. Prepare Jalapeno Mango Crema:

Combine jalapenos, sour cream, remaining 1/2 cup mango puree, mayonnaise, lime juice, salt, cumin, and garlic powder to blender. Cover; blend until smooth, scraping down sides as needed.

4. Prepare Rice:

Boil rice according to package instructions with salt and pepper. Once rice is finished, drain and fluff with a fork. Dress with vinegar and mirin, stir to coat.

5. Prepare Soft Boiled Eggs:

Bring small pot of water to a rolling boil. Gently place eggs into water with a slotted spoon and boil for 5 minutes. Remove eggs from water and place into an ice bath to stop cooking. Peel shells from eggs and cut into halves.

Prep: 1 hr 12 Servings