RECIPE
18 INGREDIENTS9 STEPS1HR 10MIN

Speedy Five-Spiced Pork Burrito Bowls with Quinoa

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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind 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 Cooking Time

18

Ingredients
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
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
3 1/2 cups
Water
to taste
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Directions

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Step 1
In a medium heavy-bottomed lidded saucepan or Dutch oven, warm Coconut Oil (1 Tbsp) over high heat.
Step 2
Add the diced small Yellow Onion (1/2) and Pork Tenderloin (1 lb) 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 tsp) , Garlic Powder (1/2 tsp) , Ground Black Pepper (1/4 tsp) , Water (1 1/2 cups) , Apple Cider Vinegar (1/4 cup) , and Apricot Jam (1 Tbsp) 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 cups) with Water (2 cups) 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 Tbsp) . Puree until smooth. Season with Sea Salt (to taste) if using.
Step 8
Assemble the bowls: Divide the quinoa, pork, Avocados (2) and Shallots (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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