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 poblano crosswise into strips.

Melt 2 TBSP butter in a small pot over medium high heat. Add rice and stir to coat. Stir in 2.25 cup water 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.

Meanwhile, 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 poblano and sliced onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-7 minutes. • Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Transfer veggies to a plate.

Heat another 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 more. • Return cooked veggies to pan. Stir in teriyaki sauce, 1.5 tsp sugar, and 2 TBSP butter . Cook until thickened, 1-2 minutes.

Fluff rice with a fork; stir in remaining lime zest and season with salt. • Divide rice between bowls and top with pork mixture, kiwi salsa, and garlic lime crema. Serve with remaining lime wedges on the side.