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Speedy Five-Spice Pulled Pork Burrito Bowls with Quinoa and Kefir-Jalapeno Crema

The brilliant quick pulled pork is adapted from Low-So Good by Jessica Goldman Foung. Note that this recipe is intentionally low-sodium, hence the title of her book. If sodium isn’t an issue for you, you can season the pork, quinoa and crema with a modest amount of sea salt (see note)!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Phoebe Lapine

Ingredients

for the pork

  • 1 tablespoon coconut olive or vegetable oil
  • 1/2 small yellow onion diced
  • 1 pound pork tenderloin fat trimmed and cut into 4 equal pieces
  • 1 teaspoon Chinese five-spice powder salt-free
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper I used cayenne for more kick
  • 1/4 cup cider vinegar
  • 1 tablespoon apricot jam

for the bowls

  • 1 1/2 cups quinoa
  • 2 large shallots thinly sliced (see note)
  • 2 avocadoes sliced
  • 1/2 cup cilantro leaves for garnish

for the dressing:

  • 1 cup kefir
  • 1 garlic clove
  • 1 jalapeno ribs and seeds removed
  • 2 tablespoons lime juice

Instructions

  • In a medium heavy-bottomed lidded saucepan or Dutch oven, warm the oil over high heat. Add the onion and pork and cook, stirring the onions and turning the pork frequently until the meat is browned on all sides, about 5 minutes. Add the five spice, garlic powder, pepper, 1 1/2 cups water, vinegar, and jam to the pot. Stir to combine. Bring the mixture to a boil and simmer for 5 minutes. Cover the pan, turn the heat to medium-low, and braise, turning once, until you can pull the pork apart with two forks, about 30 minutes.
  • While the pork is braising, make the quinoa: combine the quinoa with 2 cups water in a medium lidded pot or saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 17 minutes, or until the liquid is absorbed and the quinoa is pearly. Fluff with a fork and set aside.
  • Transfer the pork to a medium mixing bowl and shred with two forks. Add back to the pan and continue to let the liquid reduce, stirring occasionally, for 10 to 15 minutes.
  • Make the crema: in a small food processor, combine the kefir, garlic, jalapeno and lime juice. Puree until smooth. Season to taste with sea salt, if using.
  • Assemble the bowls: Divide the quinoa, pork, avocado and shallots between 4 bowls. Drizzle with the crema and garnish with cilantro.

Notes

• The pork and quinoa can be made up to 4 days in advance and kept in separate airtight containers in the fridge. • If you don’t mind one more step, doing a quick pickle on the shallots is a delicious way to upgrade them, especially if you don’t like the flavor of raw onion. Toss them with 1 tablespoon cider vinegar, 1 teaspoon honey, and 1/2 teaspoon salt and let them sit for 10 minutes while the pork is cooking. You can also make up to 2 weeks in advance. • If you don’t have Kefir or can’t find it, sub 1/2 cup Greek yogurt + 1/2 cup water. • If sodium is not a dietary concern, add 1 teaspoon sea salt to the pork (along with the other spices), 1/2 teaspoon to the quinoa (along with the water), and 1/4 teaspoon to the dressing.

Nutrition

Serving: 4g