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RECIPE
18 INGREDIENTS9 STEPS1HR 10MIN

Speedy Five-Spiced Pork Burrito Bowls with Quinoa

4.5
2 Ratings

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Feed Me Phoebe

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The brilliant quick pulled pork is adapted from Low-So Good by Jessica Goldman Foung. This quick pulled pork recipe is a genius weeknight hack. Chinese five spice powder, cider vinegar and apricot jam. It was a great Asian spin on the Mexican-style carnitas I usually seek out for my burrito bowls.
1HR 10MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
Coconut Oil
1/2
Small  Yellow Onion
1 tsp
Chinese Five Spice Powder
1/2 tsp
Garlic Powder
1 Tbsp
Apricot Jam
1 1/2 cups
2
Shallots , thinly sliced
2
Avocados , sliced
1 cup
Milk Kefir
1 clove
2 Tbsp
3 1/2 cups
Water
to taste

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Nutrition Per Serving

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CALORIES
634
FAT
26.5 g
PROTEIN
37.9 g
CARBS
63.1 g

Cooking Instructions

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Step 1
In a medium heavy-bottomed lidded saucepan or Dutch oven, warm Coconut Oil (1 tablespoon) over high heat.
Step 2
Add the diced small Yellow Onion (1/2) and Pork Tenderloin (1 pound) and cook, stirring the onions and turning the pork frequently until the meat is browned on all sides, about 5 minutes.
Step 3
Add Chinese Five Spice Powder (1 teaspoon), Garlic Powder (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Water (1 1/2 cup), Apple Cider Vinegar (1/4 cup), and Apricot Jam (1 tablespoon) to the pot. Stir to combine. Bring the mixture to a boil and simmer for 5 minutes.
Step 4
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.
Step 5
While the pork is braising, make the quinoa. Combine the Quinoa (1 1/2 cup) with Water (2 cup) 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.
Step 6
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.
Step 7
Make the crema: in a small food processor, combine the Milk Kefir (1 cup), Garlic (1 clove), Jalapeño Pepper (1), and Lime Juice (2 tablespoon). Puree until smooth. Season with Sea Salt (to taste) if using.
Step 8
Assemble the bowls: Divide the quinoa, pork, Avocado (2) and Shallot (2) between 4 bowls. Drizzle with the crema and garnish with Fresh Cilantro (1/2 cup).
Step 9
Serve and enjoy!

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Nutrition Per Serving
Calories
634
% Daily Value*
Fat
26.5 g
34%
Saturated Fat
7.7 g
38%
Trans Fat
0.0 g
--
Cholesterol
82.6 mg
28%
Carbohydrates
63.1 g
23%
Fiber
11.7 g
42%
Sugars
10.7 g
--
Protein
37.9 g
76%
Sodium
109.4 mg
5%
Vitamin D
0.3 µg
2%
Calcium
188.7 mg
15%
Iron
5.0 mg
28%
Potassium
1319.1 mg
28%
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