Pork and Cherry Rice Bowl

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If you want to break free from the same old same old, these Pork and Cherry Rice Bowls are a ridiculously delicious and unique twist on the classic rice bowl. Sweet and juicy cherries are a perfect contrast for unctuous, savory (and super budget-friendly) ground pork. The dish is finished with an acidic cherry sauce made with pork drippings that truly brings it all together. The best part: It’ll be on the table in about a half hour!

What Is A Pork And Cherry Rice Bowl?

Ultimately, it’s a rice bowl. You have a grain, some protein, and produce. But rice bowls can get boring, and this out-of-the-box combination is savory with a touch of tart sweetness. For me, it was love at first bite.

What To Serve With Pork and Cherry Rice Bowls

If you want to bulk up your meal, pair these Pork and Cherry Rice Bowls with an easy Side Salad, Butternut Squash Salad, or Herby Potato Salad. They’re also excellent with Balsamic Roasted Mushrooms or Lemon Butter Green Beans.

How To Store The Leftovers

Store the rice and ground pork separately in airtight containers; otherwise, the rice will soak up that delicious sauce. You can refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a microwave or on a stovetop until steaming. 

Recipe by Cook Good Recipes

These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!

Servings: 4 (about 1.5 cups each)

Prep time: 5 minutes mins

Cook time: 20 minutes mins

Rest Time 10 minutes mins

Total time: 35 minutes mins

Ingredients

1. 4 Tbsp salted butter, divided($0.38)
2. 2 cups long grain white rice, rinsed($0.75)
3. 2.5 cups boiling water($0.00)
4. 1/4 tsp salt, divided($0.01)
5. 1 yellow onion, diced($0.32)
6. 2 cloves garlic, minced($0.16)
7. 12 oz. pork sausage ($2.99)
8. 1/2 cup Italian parsley, chopped($0.42)
9. 1/2 cup frozen or fresh sweet cherries($1.25)
10. 1/2 cup red wine($0.94)
11. 1/8 tsp crushed red pepper($0.02)
12. 1/4 tsp lemon juice($0.01)

Instructions 

1. In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in the rice. Toast the rice in the butter, stirring until fragrant. Then add the boiling water and 1/8 teaspoon salt.
2. Once the rice comes to a boil and t are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.
3. In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add the diced yellow onion and cook until soft and translucent, about 2 minutes. Add the minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add the pork sausage to the pan and cook until browned, about 5 minutes. Mix the chopped Italian Parsley into the pork.
5. Remove the pork from the pan, leaving the juices in the pan. Add the red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.
6. Chop the cherries into quaraters and add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes.
7. Add the remaining 1/8 teaspoon salt, red pepper flakes, black pepper, and lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.
8. Once the ten-minute resting time for the rice is up, uncover and fluff it. Taste for salt and adjust the seasoning if necessary.
9. Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.

Nutrition

Serving: 1.5cups Calories: 749kcal Carbohydrates: 81g Protein: 20g Fat: 35g Sodium: 796mg Fiber: 2g

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How to Make Pork and Cherry Rice Bowls – Step by Step Photos

In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in 2 cups of rice. Toast the rice in the butter, stirring until fragrant. Then add 2 1/2 cups boiling water and 1/8th teaspoon salt. 

Once the rice comes to a boil and t are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.

In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add 1 diced yellow onion and cook until soft and translucent, about 2 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. 

Add 12 ounces of pork sausage to the pan and cook until browned, about 5 minutes. Mix ½ cup chopped Italian Parsley into the pork. 

Remove the pork from the pan, leaving the juices in the pan. Add 1/2 cup red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.

Chop 1/2 cup fresh or frozen sweet cherries into quarters, then add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes. 

Add the remaining 1/8th tsp salt, 1/8 tsp red pepper flakes, 1/4 tsp black pepper, and 1/4 tsp lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.

Once the ten-minute resting time is up, uncover the rice and fluff it. Taste for salt and adjust the seasoning if necessary.

Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.

Recipe by Cook Good Recipes