Speedy Five Spice Pulled Pork Burrito Bowls With Quinoa And Kefir Jalapeno Crema Recipes
SPEEDY FIVE-SPICE PULLED PORK BURRITO BOWLS WITH QUINOA AND KEFIR-JALAPENO CREMA
The brilliant quick pulled pork is adapted from Low-So Good by Jessica Goldman Foung. Note that this recipe is intentionally low-sodium, hence the title of her book. If sodium isn't an issue for you, you can season the pork, quinoa and crema with a modest amount of sea salt (see note)!
Provided by Phoebe Lapine
Time 1h
Number Of Ingredients 16
Steps:
- In a medium heavy-bottomed lidded saucepan or Dutch oven, warm the oil over high heat. Add the onion and pork and cook, stirring the onions and turning the pork frequently until the meat is browned on all sides, about 5 minutes. Add the five spice, garlic powder, pepper, 1 1/2 cups water, vinegar, and jam to the pot. Stir to combine. Bring the mixture to a boil and simmer for 5 minutes. Cover the pan, turn the heat to medium-low, and braise, turning once, until you can pull the pork apart with two forks, about 30 minutes.
- While the pork is braising, make the quinoa: combine the quinoa with 2 cups water in a medium lidded pot or saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 17 minutes, or until the liquid is absorbed and the quinoa is pearly. Fluff with a fork and set aside.
- Transfer the pork to a medium mixing bowl and shred with two forks. Add back to the pan and continue to let the liquid reduce, stirring occasionally, for 10 to 15 minutes.
- Make the crema: in a small food processor, combine the kefir, garlic, jalapeno and lime juice. Puree until smooth. Season to taste with sea salt, if using.
- Assemble the bowls: Divide the quinoa, pork, avocado and shallots between 4 bowls. Drizzle with the crema and garnish with cilantro.
Nutrition Facts : ServingSize 4 g
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