1 Red Onion
1 Garlic Clove
8 oz Canned Pineapple with Juice
1 lb Ground Pork
2 Tbsp Sour Cream
1/3 cup (or to taste) Seoul Kalbi Sauce
Rice of choice
1 tsp of sugar
1. Cut red onion in half, then slice as thinly as possible.
2. Finely chop jalepeño, removing ribs and seeds for less heat if desired.
3. Drain and separate pineapple and juice.
4. Zest and juice the lime
Cook Rice according to instructions.
Prepare the Spicy Pickled Onions: In a small combine 1/3 of the onion, half the jalepeño, lime juice, and sugar. Let sit for at least 10 minutes.
Prepare Sour Cream Topping: Mix lime zest, sour cream, salt and pepper and 1 Tbsp of water.
Heat a drizzle of oil in a pan, add pineapple and cook until slightly caramelized (about 3 minutes). Remove from pan and set aside.
Add onion, remaining jalapeno, and pork to pan, breaking the pork up as it cooks. Cook for about 4 minutes, add in garlic, cooking until fragrant (about 1 min). Add in pineapple juice, cooked pineapple and Seoul Kabli. Stir until well mixed.
Place rice in each bowl. Divide the pork mixture amongst the bowls, top with pickled onions and sour cream.
*Recipe adapted from Everyplate Pork and Pineapple Rice Bowls