Pork Ginger Bento Recipe

Rinse and cook rice

Rinse 1.5 cups short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 360 ml water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and rest covered 10 minutes. Fluff with a fork and stir in 1 tsp rice vinegar if using. Keep warm.

Prepare marinade and marinate pork

In a bowl combine 4 tbs soy sauce, 2 tbs mirin, 2 tbs sake (or dry sherry), 1 tbs brown sugar, 2 tbs grated fresh ginger, 1 tsp minced garlic, 1 tsp sesame oil and 1 tsp cornstarch. Stir until sugar and cornstarch dissolve. Add 500 g thinly sliced pork shoulder and toss to coat. Let marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge. If time is short, proceed after 15 minutes.

Cook the pork

Heat 1 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Shake off excess marinade from the pork (reserve marinade). Working in a single layer (cook in two batches if needed), add pork slices to the pan and spread them out so they sear, about 1–2 minutes per side until edges brown. Remove browned pork to a plate and repeat with remaining pork.

Make the sauce and finish

Return all pork to the pan. Pour the reserved marinade and 50 ml water into the skillet, scraping up any browned bits. Bring to a simmer and cook 2–3 minutes until sauce thickens and coats the pork (cornstarch will help). Taste and adjust: add up to 1 tsp sugar for sweetness or 1 tsp soy for saltiness. Once glossy and slightly reduced, remove from heat.

Prep vegetables

While pork marinates, julienne carrot into thin matchsticks (about 1 cup). Trim green beans or snap peas (100 g). Blanch green beans/snap peas in boiling salted water for 1–2 minutes until bright green and just tender, then shock in ice water to stop cooking; drain and pat dry. Quickly sauté baby spinach in a small pan with a scant 1 tsp oil or a splash of water for 30–45 seconds until wilted; season with a pinch of salt and a few drops of soy if desired.

Assemble garnish

Thinly slice 2 tbsp scallions. Toast 1 tsp sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, watching carefully so they don't burn. Set aside pickled ginger if using.

Divide warm rice between 3–4 bento boxes or bowls (this recipe yields about 3 servings). Arrange pork ginger on one side of each container. Place portions of blanched green beans/snap peas, julienned carrots, and wilted spinach in separate compartments or alongside the pork for color contrast. Sprinkle sliced scallions and toasted sesame seeds over the pork and rice. Add 1–2 tbsp pickled ginger to each box if using. Allow to cool slightly before sealing for transport.

Serve warm. For packed bento: refrigerate and consume within 24 hours. Reheat pork and vegetables gently in a microwave or skillet until hot; reheat rice covered with a damp paper towel to retain moisture. Store leftovers in an airtight container up to 2 days (separate rice and pork for best texture).