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
  • ¼ 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
  1. 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.
  2. 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.
  3. 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.
Recipe by at https://dev.gatheranddine.com/pulled-pork-rice-bowls-sriracha-tahini-dressing/