Pulled Pork BBQ & Crispy Rice Bowl with Avocado
A generous and flavorful bowl that reinvents leftovers into a spectacular dish. Pan-fried golden rice cubes, tender inside and crispy outside, meet tender pulled pork coated in smoky barbecue sauce, all topped with fresh avocado and a zesty spicy mayo that awakens the taste buds.
🛒 Ingredients
4 servings
- 14 oz cooked pulled pork
- 1/4 cup smoky barbecue sauce
- 2.5 cups cooked and cooled white rice (preferably day-old)
- 2 ripe avocados
- 1 cup corn kernels (canned or frozen)
- 1 bunch fresh cilantro
- 3 tbsp neutral vegetable oil
- 4 tbsp mayonnaise
- 1 tsp sriracha sauce (or more to taste)
- 1 tsp lime juice
- 1 clove garlic
- Salt and freshly ground black pepper
- Red pepper flakes for garnish (optional)
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Watch the original video
Watch on TikTokDirections
- 1
Prepare the crispy rice: Press the cooled cooked rice into a square or rectangular pan lined with plastic wrap, about 1.2 inches thick. Press firmly to compact. Refrigerate for 15 minutes if the rice is not already cold and compact.
- 2
Unmold the rice block and cut it into uniform cubes, about 1.2x1.2 inches, using a sharp knife.
- 3
Heat 2 tbsp oil in a large non-stick skillet over medium-high heat. Arrange the rice cubes in a single layer, without overcrowding. Cook for 3 to 4 minutes without touching, until a golden crust forms. Gently flip and repeat on all sides. Lightly salt and keep warm.
- 4
In the same skillet, heat the drained corn with 1 tbsp oil over high heat for 3 to 4 minutes, stirring occasionally, to get slightly caramelized and grilled kernels. Set aside.
- 5
Reheat the pulled pork over low heat in a saucepan with the barbecue sauce. Stir gently to coat the meat without shredding it further. Heat for 5 to 7 minutes until the sauce begins to thicken and caramelize slightly.
- 6
Prepare the spicy mayonnaise: Mix the mayonnaise with the sriracha, lime juice, and minced garlic. Taste and adjust spiciness to your preference.
- 7
Cut the avocados in half, remove the pits, peel, and dice or slice. Season with a pinch of salt and a squeeze of lime to prevent browning.
- 8
Assemble the bowls: Divide the crispy rice cubes among bowls as a base. Top with a generous portion of BBQ pulled pork, diced avocado, and grilled corn. Finish with a generous zigzag of spicy mayonnaise and sprinkle with fresh cilantro leaves. Add red pepper flakes if desired. Serve immediately.
💡 Chef's Tip
The secret to ultra-crispy rice is to use cold, day-old rice and NEVER stir it while cooking—let the crust form naturally before flipping the cubes. For express pulled pork, reheat it with the sauce in the microwave under plastic wrap for 2 minutes, then broil for 1 minute under the oven grill for a slight surface caramelization.
