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Pork Bowl Recipe

Name: Sakeba Asian Pub & Grills Pork Bowl Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb pork shoulder or pork butt, trimmed and cut into 1/2-inch strips; 1 tbs soy sauce (low-sodium preferred); 1 tbs hoisin sauce; 1 tbs rice vinegar; 1 tbs brown sugar; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 tsp sesame oil; 1 tsp cornstarch; 1 tsp black pepper; 1 cup chicken or pork stock (or water); 2 tbs soy sauce; 1 tbs hoisin sauce; 1 tbs brown sugar; 1 tbs rice vinegar; 1 tbs cornstarch; 2 tbs water (for slurry); 1 tsp chili paste or sriracha (optional, adjust to taste); 1 cup uncooked jasmine or short-grain rice; 1.25 cup water (for rice); 1 tsp vegetable oil or neutral oil; 1 tsp sesame seeds (toasted); 2 stalks green onions, thinly sliced; 0.5 cup cucumber, thinly sliced or julienned; 2 tbsp fresh cilantro (optional); 0.5 cup pickled vegetables (optional); 2 pieces lime wedges (optional); 1 tsp butter (optional, for gloss)

Inspired by Sakeba Asian Pub & Grill

Time45m

Serves2

Make Pork Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Marinade

1 lb pork shoulder or pork butt, trimmed and cut into 1/2-inch strips

1 tbs soy sauce (low-sodium preferred)

1 tbs hoisin sauce

1 tbs Rice vinegar

1 tbs Brown sugar

3 cloves Garlic, minced

1 tsp fresh ginger, minced

1 tsp Toasted sesame oil

1 tsp Cornstarch

1 tsp black pepper

Sauce

1 cup chicken or pork stock (or water)

2 tbs Aged soy sauce

1 tbs hoisin sauce

1 tbs Brown sugar

1 tbs Rice vinegar

1 tbs Cornstarch

2 tbs water (for slurry)

1 tsp chili paste or sriracha (optional, adjust to taste)

Rice and Toppings

1 cup uncooked jasmine or short-grain rice

1 1/4 cup water (for rice)

1 tsp vegetable oil or neutral oil

1 tsp sesame seeds (toasted)

2 stalks green onions, thinly sliced

1/2 cup cucumber, thinly sliced or julienned

2 tbsp Fresh cilantro (optional)

1/2 cup pickled vegetables (optional)

2 pieces lime wedges (optional)

Pan Finishing (optional)

1 tsp butter (optional, for gloss)

Method

Pork and Marinade

Prepare pork

Trim excess fat from the pork and slice into 1/2-inch strips across the grain for tenderness. Pat dry with paper towels.

In a medium bowl combine 1 tablespoon soy sauce, 1 tablespoon hoisin, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, minced garlic, minced ginger, 1 teaspoon sesame oil, 1 teaspoon black pepper and 1 teaspoon cornstarch. Whisk until smooth.

Add the pork strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, marinate 10 minutes at room temperature.

Rice and Prep

Rinse 1 cup rice under cold water until the water runs mostly clear to remove excess starch. Drain.

Combine the rinsed rice and 1 1/4 cups water in a small saucepan with 1 teaspoon oil and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

While rice cooks, prepare toppings: thinly slice green onions, toast sesame seeds in a dry skillet until fragrant (30–60 seconds), slice cucumber and ready cilantro, pickles and lime wedges.

Cook Pork

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Working in a single layer (cook in two batches if necessary to avoid steaming), add marinated pork strips in a single layer and spread so pieces make contact with the hot pan. Let sear undisturbed 1–2 minutes until browned, then stir and continue cooking 1–2 minutes until pork is cooked through and edges are caramelized. Remove pork to a plate and set aside.

Sauce and Finish

In a bowl combine 1 cup stock, 2 tablespoons soy sauce, 1 tablespoon hoisin, 1 tablespoon brown sugar, 1 tablespoon rice vinegar and 1 teaspoon chili paste (if using). Whisk until combined.

Return the skillet to medium heat. If pan is dry, add 1 teaspoon oil. Pour in the sauce mixture and bring to a simmer, scraping any browned bits from the bottom of the pan.

Make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water until smooth. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy coating consistency.

Return the pork to the pan and toss to coat in the sauce. Cook together 1 minute until pork is heated through and sauce clings to the meat. If desired, stir in 1 teaspoon butter for extra shine and richness.

Assemble Bowls

Divide the cooked rice between 2 bowls (approximate yielding 2 servings).

Top rice with the sauced pork, distributing evenly.

Garnish each bowl with toasted sesame seeds, sliced green onions, cucumber, pickled vegetables and cilantro. Add a lime wedge on the side and additional chili paste or sriracha if desired.

Serve immediately while hot.