From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Warning0 allergens identified
Tamarind Pork and Rice Bowls (Easy and Weeknight-Friendly)
Quick Pickled Veg
Tamarind Pork
Rice Bowl
Instructions
1
Make the quick pickled veg. Whisk together the lime juice, fish sauce, sugar, and sesame oil for the pickles and toss with the cucumbers, carrot, and shallot. Let them sit while pork cooks.
2
Make the tamarind sauce for the pork. To make the tamarind sauce, first whisk together tamarind paste, palm or granulated sugar, lime juice and zest, toasted sesame oil, fish sauce, and grated ginger until combined. In a separate bowl or cup, whisk together the cornstarch and water until it’s fully combined into a slurry. Add the slurry to the rest of the tamarind sauce you just mixed up.
3
Cook the ground pork. Cook the ground pork in a pan over medium heat until it’s almost done, about 8-10 minutes.
4
Mix the tamarind sauce with the pork. Pour the tamarind sauce over the pork, then cook it for about 2 to 3 more minutes, or until the sauce thickens and coats the meat.
5
Assemble the bowls. Add some cooked rice to a bowl, then top with some of the seasoned pork, quick pickles, crushed peanuts, herbs, green onions, and extra lime wedges, if desired.
Notes
1
A note on tamarind pulp vs. tamarind paste: This recipe calls for tamarind paste, which is usually in a liquid or puree form, often packaged in a jar. If you can’t find that or only have tamarind pulp (usually in a solid block form), you’ll need to combine the pulp with a little water first (you’ll usually find instructions on the package) so that it forms a paste, then strain out any seeds before adding it to the tamarind sauce.
2
If tamarind is new to you, start with 1 tablespoon of tamarind paste, taste the sauce, and add more, if needed. Keep in mind the flavor will mellow once it cooks with the pork.
My Calorie Intake
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Tips & Tricks (5)
- Balance Your Tamarind Sauce 🎯Taste the tamarind sauce before adding it to the pork and adjust the sweetness, tartness, and saltiness by tweaking palm sugar, lime juice, and fish sauce incrementally—this prevents over-correcting and ensures perfect flavor balance.
- Quick-Pickle Your Vegetables Early ⏰Prepare the pickled cucumber, carrot, and shallot at least 30 minutes ahead (or even the morning of) so they have time to develop flavor and texture while you focus on cooking the pork and rice.
- Cornstarch Coating for Texture 🌟Dust the ground pork lightly with cornstarch before cooking to create a subtle crispy exterior that holds the sauce better and adds textural contrast to your bowl.
- Toast Your Sesame Oil Moment 🤫Add toasted sesame oil as a finishing drizzle in the last 10 seconds of cooking rather than at the beginning to preserve its delicate nutty aroma and prevent it from becoming bitter.
- Fresh Herb Assembly Strategy 🥬Keep cilantro, mint, and green onions separate and add them just before serving—layer them strategically on top of the bowl rather than mixing in, so each bite captures their fresh brightness.
Recipe Facts
Diet at a Glance
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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