Smoky Chipotle Pork Rice Bowl — Smoky Pork Korean Rice Bowl - Bibimbap Tinga
Mexican tinga shredded pork in smoky chipotle-tomato sauce loaded into a Korean bibimbap bowl with sectioned charred carrot, spinach, shiitake, and bean sprouts, gochujang sauce, sesame rice, and a runny fried egg.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut pork into 3cm cubes and season with 1 tsp salt. Dice the tinga onion. Mince 6 garlic cloves for tinga and 4 for the vegetables. Dice tomatoes. Finely chop chipotles. Julienne carrots into matchsticks. Slice shiitake. Slice scallions on the bias.
Sear
Heat 2 tbsp neutral oil in a heavy lidded pot over medium-high 90 seconds. Add pork in a single layer (work in batches if needed) and sear 4–5 minutes turning once, until both sides are deep mahogany. Lift to a plate.
Build 1
Reduce heat to medium. Add tinga onion and cook 3–4 minutes until soft. Stir in tinga garlic, tomatoes, tomato paste, chipotles, adobo sauce, cumin, oregano, and bay leaves 90 seconds until the base turns deep red. Return pork, add 400ml water, reduce to low, cover, and simmer 25–30 minutes until pork shreds easily with a fork.
Simmer
Rinse rice until water runs clear. Combine with 240ml water in a medium pot, bring to a boil, reduce to lowest heat, cover, and cook 15 minutes. Rest off the heat 5 minutes and fluff.
Build 2
Bring a medium pot of salted water to a boil. Blanch spinach 30 seconds, lift out, and squeeze dry. Toss with 2 garlic cloves, 2 tsp soy sauce, and 2 tsp sesame oil. Blanch bean sprouts 60 seconds, drain, and toss with a pinch of salt and 2 tsp sesame oil.
Sear 2
Heat 2 tbsp neutral oil in a skillet over medium-high 90 seconds. Add carrot matchsticks and 2 garlic cloves and stir-fry 2–3 minutes until just tender. Lift out. Add shiitake to the same pan with another splash of oil and sear 3–4 minutes until edges blacken. Toss shiitake with 2 tsp soy sauce off the heat.
Plate
Whisk gochujang, honey, and rice vinegar in a small bowl. Shred pork in the tinga sauce with two forks. Mound rice in two wide bowls. Section pork tinga, spinach, carrot, shiitake, and bean sprouts around the rice in each bowl. Fry eggs in 2 tbsp neutral oil over medium-low 3 minutes until whites set and yolks run. Slide one egg onto the center of each bowl, drizzle gochujang sauce across, scatter sesame seeds and scallions, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.