Teriyaki Pork Luau Bowls

Wash and dry all produce.

Peel and dice kiwi. Dice tomato.

Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 TBSP.

Zest and quarter lime. Peel and mince garlic.

Halve, core, and thinly slice green pepper crosswise into strips.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat.

Add rice and stir to coat. Stir in ¾ cup water (1½ cups for 4) and a big pinch of salt.

Bring to a boil, then cover and reduce to a low simmer.

Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, in a medium bowl, combine kiwi, tomato, diced onion, and a squeeze of lime juice.

Season with salt and pepper.

In a small bowl, combine sour cream, half the lime zest, and a pinch of garlic to taste.

Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat.

Add green pepper and sliced onion; season with salt and pepper.

Cook, stirring, until tender and lightly browned, 6-7 minutes.

Add remaining garlic and stir until fragrant, 30 seconds.

Transfer veggies to a plate.

Heat a drizzle of oil in pan used for veggies over medium-high heat.

Add pork; season with salt and pepper.

Using a spatula, press into an even layer.

Cook, without stirring, until browned on bottom, 3-4 minutes.

Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes.

Return cooked veggies to pan. Stir in teriyaki sauce, 1 tsp sugar (1½ tsp for 4 servings), and 1 TBSP butter (2 TBSP for 4).

Cook until thickened, 1-2 minutes mor

Fluff rice with a fork; stir in remaining lime zest and season with salt. Divide between bowls and top with pork mixture, kiwi salsa, and lime crema.

Serve with remaining lime wedges on the side.