Teriyaki Ground Pork Bowls with Carrot & Cucumber Salad

alexandra
6 days ago
2 min read

Looking for a quick, flavorful dinner that hits all the right notes? These Teriyaki Ground Pork Bowls are sweet, savory, and packed with umami. Paired with a crisp carrot and cucumber salad, this is a fast and fresh weeknight meal you’ll want to make again and again.

Why You’ll Love This Recipe

Quick and easy – ready in under 30 minutes
Budget-friendly and meal-prep friendly
Full of bold, satisfying flavors
Balanced with a fresh, crunchy salad

Ingredients

For the Teriyaki Ground Pork:

1 lb ground pork
2 garlic cloves, minced
Teriyaki sauce (I use Kinders Teriyaki Sauce)
2 green onions, chopped
Toasted sesame seeds (for garnish)

For the Carrot & Cucumber Salad:

1 cup shredded carrots
1 cup thinly sliced cucumber
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or sugar
Pinch of salt

To Serve:

Steamed white or brown rice
Extra sesame seeds
Sliced green onions and avocados

How to Make It

Step 1: Make the Salad

In a bowl, toss shredded carrots and sliced cucumbers with rice vinegar, sesame oil, honey, and a pinch of salt. Let it marinate while you cook the pork.

Step 2: Cook the Pork

In a skillet over medium heat, cook the ground pork until browned and cooked through, breaking it up as it cooks. Drain excess fat if needed.

Step 3: Add Flavor

Add garlic, ginger, soy sauce, brown sugar, rice vinegar, and sesame oil. Stir well. For a thicker sauce, mix in the cornstarch slurry and cook for 1–2 more minutes until glossy.

Step 4: Assemble the Bowls

Scoop rice into bowls. Top with teriyaki ground pork, a serving of the cucumber-carrot salad, and garnish with green onions and sesame seeds.

Tips & Variations

Swap ground pork with ground chicken, turkey, or beef
Add edamame, avocado, or pickled ginger for extra color
Use quinoa or cauliflower rice for a lower-carb option
Make it spicy: Add chili flakes or a drizzle of sriracha

Meal Prep Friendly

Store the pork, salad, and rice separately in containers for up to 4 days in the fridge. Reheat the pork and rice; serve with cold salad for a great contrast of flavors and temperatures.