Wednesday, April 20, 2016

Bowled Over - Hawaiian Inspired Pork & Greens Bowl

Bowls are definitely a thing these days. They are everywhere. From breakfast bowls, to protein bowls, to acai bowls, you're apparently not really eating until you're face-first into a big mishmash of all kinds of good stuff. I was reluctant to get into the bowl gimmick but you know I am never opposed to a delicious meal, and I created today's bowl as a way to address my frequent craving for sweet, sour and salty flavors all in one place. Incorporating spicy, Chipotle-marinated Pork Chops, tangy Pineapple and shredded raw Greens, our Hawaiian-inspired Bowl hits the spot. 

Island Flavors in a low-carb, protein-packed bowl with a ton of leafy greens! Photo: NK 

I include Barley, a favorite grain of mine, in the recipe because I think it lends some nice texture while making this extra stick-to-your-ribs. Any grain would make a worthy substitute, and the best part is, you're only using a small amount so the dish remains relatively low carb. No worries if you want toss the Barley and make it totally carb-free. 

The prep for this recipe can be done the night before and is super fast --- all you have to do is crush a few Garlic cloves, core a Pineapple (for the marinade -- Pineapple Core is pretty inedible but it does a great job imparting flavor with no wast)  and crack open a can of Chipotle in Adobo. Then just look forward to tomorrow's cooked Pork will emerge from your skillet nicely spiced, tender and juicy.  

I know a recipe is a winner when I am compelled to make it twice in two weeks. Until next time, and I hope you enjoy our Hawaiian-Inspired Pork Bowl as much as we did. 

Hawaiian-Inspired Pork & Greens Bowl
Serves 3-4

2 - 1 inch Boneless Pork Chops, about 8 ounces each
1 small can Chipotle in Adobo
1 Tablespoon Low Sodium Soy Sauce
1 Tablespoon Lime Juice (optional) 
1 Tablespoon Neutral Oil (Olive or Grapeseed)
2 Cloves of Garlic, Crushed. 
3 Pineapple Rings, cut into bite-sized wedges, core set aside and sliced up for the marinade
1/2 a small Yellow or White Onion, diced 
1 Cup cooked Pearl Barley 
4 Ounces Mixed Asian Greens (Bok Choy, Mizuna, Mustard Greens) such as Gotham Greens Blend chopped into bite-sized pieces. 
1 teaspoon Neutral Oil
1 Tablespoon Rice Wine Vinegar
10 Grape Tomatoes, sliced in halves (optional)


The night before, place 2 Pork Chops in a large lidded bowl or ziploc bag. Add 3 whole Chipotle Chilis from the can, followed by 2 Tablespoon of the Adobo Sauce. Add sliced Pineapple Core to the marinade, crushed Garlic Cloves, Soy Sauce and Lime Juice. Let sit in the fridge overnight, tossing occasionally if possible. 

Remove Pork from the marinade and wipe off the excess with a paper towel. Cook Pork Chops over medium heat in a pre-heated cast-iron skillet, 3-4 on one side. Flip and lower the heat. Continue to cook another few minutes until medium. Allow to sit 5-6 minutes and chop into one-inch bite-sized pieces. 

To serve, toss Greens and Cooked Barley together in a large mixing bowl. Add Pineapple chunks and Grape Tomatoes. Drizzle in 1 teaspoon of Oil (Olive, Grapeseed, etc) and 1 Tablespoon Rice Wine Vinegar. Toss. Divide Greens Mixture into bowls, and top with equal portions of cubed Pork. Serve alongside your favorite Hot Sauce and enjoy! 

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