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Description
In this tutorial, Wen-Jay shares a Makrut lime leaf trick and a few fun facts about pork. It's fine if you feel the urge to pig out on this hearty dish—it's full of healthy fruits and veggies.
Ingredients
US|METRIC
4 SERVINGS
- ice
- 2 cups water (for rice)
- 1 cup jasmine rice (or white or brown rice)
- 2 tsp. vegetable oil (for rice)
- 3 heads bok choy (medium)
- 3 makrut lime leaves
- 1 Granny Smith apple
- 1 heirloom tomato (large)
- vegetable oil (for sautéing)
- 1 lb. ground pasture-raised heritage pork
- 2 Tbsp. tamari
- 1/4 cup pineapple vinegar
- 1 Tbsp. curry powder
- cayenne pepper
- salt
- freshly ground black pepper
- 1 lime (for juice)
- 5 sprigs fresh cilantro (for garnish, optional)
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Directions
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Reviews(3)
Adrianne a year ago
WOW. This is so so good. I followed another commentors steps and used fresh lime zest instead of the lime leaves and used 1/8 cup pineapple juice with 1/8 cup rice wine vinegar. I also added fresh chunks of pineapple and it was a dish unlike anything I've ever had!
Diana 3 years ago
Great curry flavor. I did not watch video prior to shopping, so I ended up buying regular bok choy instead of baby bok choy. It worked out since the leaves are not used. Look forward to making this again.
Michelle Schaub 3 years ago
This was excellent and a flavor explosion in your mouth! I substituted the lime leaves with the zest of a lime and a lemon I also couldnt find pineapple vinegar so my sub on that was rice wine vinegar with pineapple juice concentrate which I thought tasted great but without ever tasting pineapple vinegar I honestly dont know if it was an accurate substitute. I thought the dish was excellent even with my substitutes! I will be making this again and hope to find the ingredients called for to see if I was close with my subs.