Pork Bowl Recipe

Prep and marinate pork

Place the 1 lb of sliced pork in a bowl. Add 1 tbs soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 1 tsp sesame oil, grated ginger, minced garlic, 1 tbs brown sugar (or honey), 1 tsp cornstarch and 1 tsp black pepper. Toss thoroughly so pork strips are evenly coated. Cover and refrigerate for at least 20 minutes, up to 2 hours.

Sear the pork

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbs vegetable oil. Shake off excess marinade from pork (reserve marinade) and add pork in a single layer (work in two batches if crowded). Cook without moving 1–2 minutes to develop color, then stir-fry 2–3 more minutes until pork is cooked through and edges are caramelized. Transfer pork to a plate and set aside.

Make finishing sauce

In the same skillet over medium heat, pour in the reserved marinade and add 1 cup stock, 1 tbs soy sauce and 1 tsp hoisin (if using). Bring to a simmer, scraping up brown bits from the pan. Mix 1 tsp cornstarch with 1 tsp water to make a slurry, then whisk into the simmering liquid. Cook 1–2 minutes until the sauce thickens slightly.

Combine pork and sauce

Return the seared pork (and any juices) to the skillet, toss to coat in the sauce and simmer together 1–2 minutes so flavors meld. Taste and adjust seasoning (add a pinch of salt or a splash more soy if needed). Remove from heat.

Cook the rice

While pork is marinating or searing, rinse 2 cups rice until water runs clear. Combine rinsed rice and 2.25 cups water in a saucepan, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes more. Fluff with a fork.

Quick-cook the greens and carrots

In a clean skillet or the same pan wiped out, heat 1 tbs vegetable oil over medium-high. Add shredded carrots and cook 1 minute, then add chopped bok choy or spinach and stir-fry 2–3 minutes until just wilted but still bright. Season lightly with a pinch of salt and a few drops of sesame oil (optional). Remove from heat.

Optional eggs

If serving with soft-boiled eggs: bring a small pot of water to a gentle boil, lower eggs and cook 6 minutes for jammy yolks. Remove to an ice bath for 2 minutes, peel and halve.

Divide the cooked rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4 servings; adjust if serving size larger). Top each bowl with a portion of the wilted greens and carrots, then arrange the sauced pork over the rice.

Garnish bowls with sliced scallions, toasted sesame seeds, halved soft-boiled eggs (if using), and a drizzle of sriracha or chili paste to taste. Serve immediately.