Cuban Pork Rice Bowls
Slow-roasted Cuban pork roast is piled on a bed of rice, surrounded by delicious toppings, and drizzled in the best mustard sauce to tie it all together.
Servings: 4 Rice Bowls
Ingredients
- 2 cups Cuban pork roast leftovers (Note 1)
- 4 cups cooked white rice
- 2 cups diced ham deli ham, or ham steaks
- 1 cup dill pickles chopped and low FODMAP
- 1 cup Swiss cheese cubed
- 1 cup broccoli slaw
- 2 fried plantains
Mustard Mayo Sauce
- ¾ cup mayonnaise
- ¼ cup yellow mustard
- ¼ cup pickle juice
Instructions
- To a shallow bowl, add one cup of cooked rice.
- Next, add ½ cup of warm Cuban pork that is shredded.
- Next, add ½ cup of diced ham, warm or cold.
- Place ¼ of chopped dill pickles.
- Add ¼ cup cubed Swiss cheese.
- Add ¼ cup broccoli slaw.
- Add a line of fried plantains. If plantains need to be cooked, place a small amount of avocado oil in a frying pan. Peel and slice the plantains and place a single layer in the oil. Fry until golden brown, then flip and fry until the other side is golden brown. Remove and sprinkle with kosher salt.
- Add the mayonnaise, mustard, and pickle juice in a small bowl. Stir until combined.
- Drizzle the mustard mayo sauce over the toppings. Enjoy!
Notes
Note 1- Use the instructions for the Cuban pork sandwich recipe. Pork roast can be cooked in advance, the day of or as leftovers.
Storage - Store leftovers in individual containers in the refrigerator. Reheat the rice and pork and add the chilled toppings afterward.
Nutrition Information
Serving: 1 BowlCalories: 695kcalCarbohydrates: 82gProtein: 35gFat: 24gSugar: 3g
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