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Fresh coconut rice topped with charred pork meatballs & grilled mango-poblano salsa

Serves 4


For the Meatballs:

1lb ground pork

2 clove garlic, minced

1tsp sugar

1 jalapeno, minced

1tbsp fish sauce

1tbsp sriracha

½ yellow onion, minced

2tbsp cilantro, minced

Olive oil, for drizzling


For the Coconut Rice:

1c water

1/2c coconut milk

1c jasmine rice

1/2tsp salt

3tbsp sweetened shredded coconut


For the Salsa:

2 mangoes, peeled and cut from the core

Olive oil, for drizzling

1/4c cilantro, chopped

1/4c roasted salted cashew

1 poblano, chopped

1tbsp lime juice

1tbsp honey


Combine all meatball ingredients in a medium sized bowl. Roll into golf ball sized balls, should make about 20. Rest on a baking sheet uncovered in the fridge for 30 minutes.


Combine all rice ingredients in a rice cooker cooker and cook according to machine specifications.


Preheat a grill to medium. Drizzle the pork meatballs and mango with some olive oil to prevent stick-age. Grill mango until slightly softened with good char marks. Grill meatballs until charred and cooked all the way through, 3-5min per side.


Large dice the mango and combined with remaining salsa ingredients. To serve, divide rice among for bowls, top with salsa and meatballs.



Don’t do it.