Ah, the eternal dance between sweet and savory—it’s like a culinary tango that never gets old. This Sweet and Savory Pork and Cherry Rice Bowl is a symphony of flavors that hits just the right notes, like when you find a forgotten $20 bill in your winter coat pocket. Imagine juicy pork glazed with a hint of sweetness, intertwined with tart cherries, all nestled atop a bed of fluffy rice. It’s a dish that feels like a warm hug on a chilly day—or that moment when your favorite song comes on just as you start the car.
Steps
- In a medium pot or rice cooker, melt 2 tablespoons of butter and stir in 2 cups of rice, toasting until fragrant. Add 2 1/2 cups of boiling water and 1/8 teaspoon of salt, then cover and cook for 15 minutes. Remove from heat and let it steam for another 10 minutes without uncovering.
- While the rice is cooking, heat a skillet over medium-high heat and melt 1 tablespoon of butter. Sauté 1 diced yellow onion until soft, about 2 minutes, then add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Add 12 ounces of pork sausage to the skillet and cook until browned, about 5 minutes, then mix in 1/2 cup of chopped Italian parsley. Remove the pork from the pan, keeping the juices in the skillet.
- Pour 1/2 cup of red wine into the skillet and deglaze by scraping up the brown bits, which should take about 1 minute. Quarter 1/2 cup of sweet cherries and add to the pan, stirring until the liquid reduces to a thin syrup, roughly 5 minutes. Remove from heat.
- Incorporate the remaining 1/8 teaspoon of salt, 1/8 teaspoon of red pepper flakes, 1/4 teaspoon of black pepper, and 1/4 teaspoon of lemon juice into the cherry sauce. Stir in the final tablespoon of butter until melted.
- After the rice has steamed for 10 minutes, uncover and fluff it, adjusting the seasoning if needed. Divide the rice among four bowls, top with the ground pork, and drizzle with the cherry sauce. Garnish with Italian parsley and serve.
Ingredients
- 4 tablespoons salted butter, divided
- 2 cups long-grain white rice, rinsed
- 2.5 cups boiling water
- 1/4 teaspoon salt, divided
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 12 ounces pork sausage
- 1/2 cup Italian parsley, chopped
- 1/2 cup sweet cherries (frozen or fresh)
- 1/2 cup red wine
- 1/8 teaspoon crushed red pepper flakes
- 1/4 teaspoon lemon juice
Nutritional Values
Calories: 2996 kcal | Carbohydrates: 324 g | Protein: 80 g | Fat: 140 g | Sodium: 3184 mg | Fiber: 8 g
FAQ
- What makes Pork and Cherry Rice Bowls unique?
- Pork and Cherry Rice Bowls combine the savory taste of ground pork with the sweet and tart flavor of cherries, creating a distinctive and delicious twist on a traditional rice bowl. The dish is topped off with a cherry sauce made from pork drippings for added depth.
- Can I use a different type of rice for this recipe?
- Yes, you can use your preferred type of rice, such as brown rice or basmati. However, be mindful that the water ratio and cooking times may vary depending on the type of rice you choose.
- Is it possible to make this dish without alcohol?
- Absolutely, if you’d prefer to skip the red wine in the cherry sauce, you can substitute it with cranberry juice or chicken stock to maintain the depth of flavor without using alcohol.
- How should I store leftovers?
- Store the rice and pork separately in airtight containers to prevent the rice from absorbing too much sauce. You can refrigerate them for up to three days or freeze them for up to three months. Reheat thoroughly before serving.
- What are some good side dishes to pair with Pork and Cherry Rice Bowls?
- To complement these rice bowls, consider serving them with a simple side salad, butternut squash salad, or herby potato salad. They also pair well with balsamic roasted mushrooms or lemon butter green beans for a more complete meal.
Tips
- Choose Your Rice Wisely: While jasmine rice is recommended for its fragrance, feel free to use your preferred variety. Just be mindful that different types of rice may require adjustments in water ratios and cooking times.
- Consider Alternative Liquids: If you prefer not to use red wine in the cherry sauce, substitute with cranberry juice or chicken stock to maintain depth of flavor without the alcohol.
- Adjust Aromatics to Taste: If onions and garlic aren’t to your liking or dietary preference, they can be replaced with onion powder and garlic powder respectively, or omitted altogether.
- Storage Tip: To maintain the integrity of the dish, store rice and pork separately to prevent the rice from absorbing the sauce. This will help keep the flavors balanced when reheating.
Equipment
- Rice cooker (if you don’t have a medium pot with a heavy lid)
- Skillet (if you don’t have a suitable one at home)
- Wooden spoon (for deglazing the pan)
- Chef’s knife (for chopping ingredients like onions and cherries)
- Cutting board (for preparing ingredients)
