Achiote Pineapple Pork Meatball Coconut-Rice Bowls

Ingredients

Meatballs

• 1 lb (450 g) ground pork
• ½ cup (30 g) panko breadcrumbs
• 1 large egg
• 1 tbsp achiote paste
• 2 garlic cloves, finely grated
• ½ tsp ground cumin
• ½ tsp fine salt
• 1 tbsp neutral oil, for the tray

Rice and slaw

• 1 cup (185 g) dry jasmine rice, rinsed and drained
• ¾ cup canned unsweetened coconut milk, stirred
• 1 cup water
• ¼ tsp fine salt
• 2 cups finely shredded red cabbage
• 2 tbsp fresh lime juice
• 1 tsp granulated sugar
• ¼ tsp fine salt, for the cabbage

Pineapple glaze

• 1 cup diced fresh pineapple
• ½ cup unsweetened pineapple juice
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp honey
• 1 tsp cornstarch
• 1 tbsp cold water
• 2 tbsp chopped cilantro

Equipment

Saucepan with lid, baking sheet, skillet, thermometer

Allergens and ingredient notes: Egg, wheat, soy; achiote paste may contain additional allergens. Coconut is present.

Step by step

1. Heat oven to 425°F (220°C). Oil the baking sheet with its measured oil. Mix pork, panko, egg, achiote paste, garlic, cumin and meatball salt thoroughly. Divide into 16 equal meatballs and arrange with space between them. Bake 16–20 minutes until the centers reach 160°F (71°C).
2. Combine drained rice, coconut milk, water and rice salt in a saucepan. Bring to a simmer, cover and cook on the lowest heat 15 minutes. Remove from heat and leave covered 10 minutes; fluff. If the package specifies a different cooking time, follow it while keeping this measured liquid mixture.
3. Toss cabbage with lime juice, sugar and its separate salt. Let stand while the meatballs cook, then drain excess liquid before serving.
4. Put pineapple, pineapple juice, soy sauce and honey in a wide skillet. Simmer 6–8 minutes until pineapple softens. Mix cornstarch with its cold water, stir in and simmer 1 minute until glossy. Add baked meatballs and turn gently to coat; do not add raw pork to the finished glaze.
5. Divide rice, all 16 glazed meatballs and drained cabbage among four bowls. Spoon over all glaze and finish with cilantro.

The Devotti twist: Achiote brings earthy color to pork, while pineapple is cooked into a glaze instead of used as a raw salsa.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.