Puerto Rican Bibimbap

Ingredients

While the original Korean Bibimbap is traditionally made with rice, vegetables, and meat, our Puerto Rican adaptation incorporates local ingredients and flavors. We substitute the Korean gochujang sauce with a zesty sofrito sauce, and replace the traditional beef with succulent marinated pork. The addition of plantains and avocado adds a delightful tropical twist to this fusion dish. We alse have the original recipe for Bibimbap, so you can check it out.

• 2 cups (470ml) cooked white rice 2 cups (470ml) cooked white rice
• 1 pound (450g) pork shoulder, thinly sliced 1 pound (450g) pork shoulder, thinly sliced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) orange juice 1 tablespoon (15ml) orange juice
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5g) garlic powder 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) onion powder 1 teaspoon (5g) onion powder
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (150g) diced bell peppers (assorted colors) 1 cup (150g) diced bell peppers (assorted colors)
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1 cup (150g) diced onions 1 cup (150g) diced onions
• 1 cup (150g) diced plantains, fried 1 cup (150g) diced plantains, fried
• 1 ripe avocado, sliced 1 ripe avocado, sliced
• 4 large eggs 4 large eggs
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 55g (Sugars: 10g)
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, soy sauce, lime juice, orange juice, Worcestershire sauce, garlic powder, onion powder, dried oregano, ground cumin, salt, and pepper. Add the sliced pork and marinate for at least 30 minutes.
2. 2.
   Heat a large skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 5-7 minutes. Set aside.
3. 3.
   In the same skillet, add the diced bell peppers, tomatoes, and onions. Sauté until the vegetables are tender, about 5 minutes.
4. 4.
   In a separate skillet, fry the diced plantains until golden brown and crispy.
5. 5.
   In a small non-stick pan, fry the eggs sunny-side up or to your desired doneness.
6. 6.
   To assemble the Puerto Rican Bibimbap, divide the cooked rice among four bowls. Top each bowl with the cooked pork, sautéed vegetables, fried plantains, sliced avocado, and a fried egg. Garnish with fresh cilantro.

Treat your ingredients with care...

• Pork — For a more tender and flavorful pork, marinate it overnight in the refrigerator.
• Plantains — Choose ripe plantains with yellow skin for a sweeter taste. Be careful when frying as they can splatter hot oil.

Tips & Tricks

• Feel free to customize your Puerto Rican Bibimbap with additional toppings such as shredded lettuce, sliced radishes, or pickled onions.
• If you prefer a spicier dish, add a drizzle of hot sauce or sprinkle some crushed red pepper flakes.
• To make it vegetarian, substitute the pork with marinated tofu or tempeh.
• For a healthier version, use brown rice instead of white rice.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

Serving advice

Serve the Puerto Rican Bibimbap hot, allowing the runny egg yolk to mix with the rice and other ingredients. Mix everything together before enjoying to fully experience the flavors and textures of this fusion dish.

Presentation advice

For an eye-catching presentation, arrange the colorful ingredients in separate sections on top of the rice, creating a vibrant and appetizing display. Garnish with fresh cilantro for a pop of green.