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Pork Al Pastor Grain Bowl
Nobody puts together a bowl full of flavor-packed goodness like Chef Ivy. This one draws inspiration from Mexico with tender, chile-roasted pork, cooked in the style of Al Pastor. Served atop a nutty ancient grain pilaf and seasoned black beans, the bowl is finished with a simple salad of little gem lettuce, watermelon radish, red onion, cucumber and sliced avocado. Drizzle or toss everything in Chef Ivy's pleasantly tangy agave-lime vinaigrette, and dig in!
Nutritional facts
Protein
32g
Carbs
52g
Calories
620
Fat
33g
Ingredients
Barley, Herb, Avocado, Leaf, Mexican Oregano, Rice, Berry, Wild Rice, Vegan Butter, Chives, Canola and Olive Oil Blend, Bay Leaf, Extra Virgin Olive Oil, Oregano, Red Onion, Watermelon Radish, Beet, Vegetable Base, Black Pepper, Cumin, Cooking Spray, Millet, Little Gem Lettuce, Garlic, Achiote Paste, Lemon Zest, Agave Syrup, Oregano, Sugar, Black Beans, Onion, Kosher Salt, Chile de Arbol, Ancho Pepper, White Vinegar, Cider Vinegar, Guajillo Chile, Buttom Mushroom, Lime Juice, Rice Wine Vinegar, Lime, Crimini Mushroom, Thyme, Thyme, Ginger, Avocado, Cucumber, Italian Parsley, Freekeh, Pork Shoulder
Reviews
4.0
Based on 815 reviews
Chung-Yan Koh · 04/28/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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