Ginger Pork Bento Recipe

Prep the pork and aromatics

Pat the pork slices dry with paper towels. Lightly season both sides with 1 tsp salt and 1/2 tsp black pepper. Finely grate 40 g fresh ginger and mince 2 cloves garlic. Slice 2 green onions thinly (separate whites and greens if you like).

Make the sauce

In a medium bowl combine 4 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar and 1 tsp sesame oil. Stir until sugar dissolves and set aside.

Heat the pan

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and allow it to shimmer but not smoke (about 1–2 minutes).

Sear pork in batches

Add pork in a single layer (do not overcrowd) and sear for 1–2 minutes per side until edges begin to brown. Work in 2 batches if necessary. Remove seared pork to a plate and keep warm.

Cook ginger and garlic

Reduce heat to medium. Add a small splash of oil if pan is dry. Add grated ginger and minced garlic (and the white parts of green onions if separated). Stir-fry 30–45 seconds until fragrant but not burned.

Combine pork and sauce

Return all pork to the pan and pour the prepared sauce over it. Stir continuously and cook 1–2 minutes until sauce reduces slightly and evenly coats the pork.

Finish

Taste and adjust seasoning (add a pinch more salt or a little sugar if desired). Stir in the green onion greens and sprinkle 1 tsp toasted sesame seeds. Remove from heat and let rest 1 minute before serving.

Divide 3 cups cooked steamed rice among 4 bento boxes or plates (about 3/4 cup rice per serving if making 4).

Portion the ginger pork evenly over or beside the rice (about 125 g pork per serving).

Add 2 cups cooked vegetables and 1/2 cup pickles distributed among boxes. Garnish with extra green onions or sesame seeds if desired. Refrigerate if not eaten immediately; consume within one day for best quality.