Coconut Wild Rice, Pulled Pork, Apple & Spinach Everything BOWL
BOWLS. That’s my thing. Breakfast bowls, dinner bowls, snack bowls. Put combination of somethings in a bowl and I am happy. Especially when it’s also chopped up into tiny little pieces. This way, I only need a spoon and one hand to eat! It’s the epitomy of laziness but also it’s just FUN. Bowls bowls bowls. Now bowls doesn’t even look like a real word, but it’s a real THING. Get on board the bowl train.
This particular bowl is inspired from a dish I got in NYC a couple times from Scratchbread 2 blocks from our flat in Brooklyn. Their vibe was a build-your-own bowl, with a kind of sticky-ish white rice base, and toppings chosen from a number of delicious things. I chose pulled pork, roasted veggies and spinach every time. It was the perfect winter warmer… *sigh* Miss that bowl. Miss that street. Miss that place.
- 1 pork shoulder (roughly 800 - 900gr)
- 2 cups wild rice (or brown & wild rice - I had the Brown & Wild Rice with brown lentils)
- 1.5 cup coconut milk (or 1 can)
- 4 cups water
- 3 large apples
- 100gr spinach
- Sweet basil
- Olive oil
- 1 tbs dried chilli flakes (optional)
- 1 lemon (optional)
- Preheat the oven to 160°C
- Rub your pork shoulder in olive oil, sweet basil & rosemary and put in the oven for 1 hour and 30 minutes.
- In the mean time, set the coconut milk, water and rice to boil. Cook until all the liquid has been absorbed by the rice - about 15 minutes. Set aside.
- Chop up the spinach, quarter and roughly chop your apples. Fry apples in a small amount of olive oil (about a tablespoon) for 5 minutes, then add the spinach and continue to cook until the spinach has wilted and the apples are light golden brown (about another 5 minutes) and set aside.
- Once the pork is cooked through, pull it apart using your fingers or a fork.
- Drizzle about a teaspoon of olive oil and a tablespoon of sweet basil over the pulled pork and lightly fry in a pan for 2 - 3 minutes just to pull the flavours through. - Here is where you can add the chilli as well if you are so inclined.
- Put a couple table spoons of each ingredient into a bowl, squeeze some lemon juice over your bowl and toss together!
- You might need to reheat everything when you want to eat - as the pork will take the longest while your other elements have cooled down. I just mirco-waved the individual bowl servings when we wanted to eat.
- Makes 6 - 8 servings
- Prep time and cook time for the pork is quite long, but everything else is quick quick!