Pulled Pork Rice Bowls with Sriracha Tahini Dressing
Ingredients
- pulled pork (see recipe below)
- fresh corn on the cob, boiled or grilled and kernels removed
- pickled red onions and jalepenos (see this recipe)
- cooked brown rice
Garlic-Sauteed Greens
- 1 large bunch laminato kale or other dark greens
- 1 large clove garlic, minced
Sriracha Tahini Sauce
- 1/4 cup + 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 4 teaspoons white miso
- 4 teaspoons sriracha
- 2 teaspoons honey
- 2 teaspoons fresh dill
- 1 garlic clove, minced
- 4-6 tablespoons water
Instructions
- Remove kale leaves from stems and coarsely chop the leaves. In a skillet, warm the olive oil over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the kale and season with salt and pepper. Stir for a minute to evenly coat the kale and then cover the pan. Let the kale cook covered for 1-2 minutes, until the kale begins to wilt. Uncover pan and continue to for another minute or so until all of the kale is wilted.
- Add all of the dressing ingredients (begin with 4 tablespoons of water) to a blender or a food processor. Blend or process until dressing is smooth and creamy, adding additional water one tablespoon at a time to reach desired consistency. Season to taste with additional salt and pepper.
- To assemble, begin with a layer of rice to cover the bottom of a bowl. Layer with pork, greens, pickled onions and jalepenos, and corn. Drizzle generously with sriracha tahini dressing.
