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Pork and rice bowl filled with white rice, tamarind pork, quick pickled veggies, and herbs.

Weeknight Tamarind Pork and Rice Bowls

Ground pork coated in a tangy and sweet tamarind sauce, then piled onto white rice and finished with fresh herbs, peanuts, and quick-pickled cucumber, carrot, and shallot.
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Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: Easy, Quick, Weeknight
Servings: 4

Ingredients

Quick Pickled Veg

  • 3 Persian cucumbers sliced into thin coins (about 2 cups)
  • 1 medium carrot shredded (½ to 1 cup)
  • 1 large shallot sliced thin
  • 2 tbsp lime juice
  • 1 tsp granulated sugar
  • 2 tsp fish sauce
  • 1 tsp toasted sesame oil

Tamarind Pork

  • 1 pound ground pork
  • 2 tbsp Thai tamarind paste
  • 1 tbsp palm sugar, granulated sugar, or coconut sugar
  • Zest of 1 lime
  • 1 tsp lime juice
  • 1 tsp toasted sesame oil
  • 1 tbsp fish sauce
  • 1 tsp grated ginger
  • 2 tbsp water
  • 1 tbsp corn starch

Rice Bowl

  • 2 to 4 cups cooked jasmine rice
  • 1 bunch cilantro leaves only
  • 1 bunch mint leaves
  • ½ cup crushed peanuts
  • 4 green onions diced
  • Lime wedges, if desired

Instructions

  • 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.
    3 Persian cucumbers, 1 medium carrot, 1 large shallot, 2 tbsp lime juice, 1 tsp granulated sugar, 2 tsp fish sauce, 1 tsp toasted sesame oil
  • Make the tamarind sauce for the pork. 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. Mix the slurry with the rest of the tamarind sauce.
    2 tbsp Thai tamarind paste, 1 tbsp palm sugar, granulated sugar, or coconut sugar, Zest of 1 lime, 1 tsp lime juice, 1 tsp toasted sesame oil, 1 tbsp fish sauce, 1 tsp grated ginger, 2 tbsp water, 1 tbsp corn starch
  • Cook the ground pork. Cook the ground pork in a pan over medium heat until it’s almost done, about 8-10 minutes.
    1 pound ground pork
  • 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.
  • 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.
    2 to 4 cups cooked jasmine rice, 1 bunch cilantro, 1 bunch mint leaves, ½ cup crushed peanuts, 4 green onions, Lime wedges, if desired