top of page

Asian Inspired Rice Bowls with Pork Meatballs

This recipe was provided to us by Coast to Coast Farm:


"We love rice bowls in our house! By changing up the herbs and spices we can make so many variations. This is a fun way to add some new fresh flavors.  Start with a base of coconut rice, add your steamed bok choy and a few meatballs. Top with cilantro, shredded carrots, green onion and a few spoonfuls of sauce and dive into the flavor. If you don't have coconut milk on hand, regular steamed rice will do just fine."



Coconut Rice

  •  2 cups white Jasmine rice

  •  3 cups water

  •  1 cup coconut milk (make sure the coconut milk is thoroughly mixed. If the fat is separated and hardened, put the can in a bowl of warm water then mix well)


  1. Bring water and coconut milk to a boil

  2. Mix in rice and then bring temperature down to a low heat/simmer put a lid on and cook for 20 min or until all liquid is absorbed.

  3. Remove from heat and let sit for 8-10 min then fluff with a fork and it is ready to serve.


Meatballs (approximately 15)

  •  1 lb Littleway Farm ground pork

  •  1 tbsp cassava flour

  •  2 tbsp coconut aminos (soy sauce substitute)

  •  1 tbsp dried ginger

  •  ½ medium sized farm fresh yellow onion chopped very fine

  •  4 cloves garlic, pressed

  •  1 tsp salt


  1. Preheat oven to 375.

  2. In a medium sized bowl combine all ingredients together, mix until well combined. Hands work best!

  3. Using a small cookie scoop, form about 15 meatballs and place on a cookie sheet. No need to grease the pan, this nutrient dense pork takes care of itself!

  4. Bake for 15 min. Make sure meatballs are cooked all the way through. 


Steamed Bok Choy

  •  1 Bunch Bok Choy roughly chopped

  •  1 cup water

  •  2 tbsp fresh ginger or 1 tbsp dry

  •  3 tbsp coconut aminos

  •  2 cloves garlic, pressed


  1. In a medium pan, bring water to a simmer and add roughly chopped bok choy and put a lid on it.

  2. Let simmer for 5 min stirring a few times. You want the bok choy to be soft, but not mushy.

  3. Remove from heat, drain and add the rest of the ingredients. Mix gently and these are ready!


Sauce

  •  2 tbsp coconut aminos

  •  1 tbsp toasted sesame oil

  •  ¼ c white vinegar

  •  3 tbsp honey

  •  2 tsp sriracha or 1 tbsp seoul

  •  3 cloves garlic, pressed

  •  1 tbsp ginger dried powder or 2 tsp fresh grated ginger


  1. Combine all of the ingredients in a small bowl and spoon over your dish. 


Comentarios


bottom of page