Minced Pork Rice Recipe

Combine sauce

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and sesame oil until sugar dissolves. In a separate small cup, mix cornstarch with 2 tablespoons water to make a slurry; then stir the slurry into the sauce. If you prefer a saucier minced pork, also measure out 120 ml chicken or vegetable stock to add later.

Prepare aromatics

Peel and finely mince or grate the garlic cloves. Peel and grate the ginger to yield about 2 teaspoons. Peel and finely dice the yellow onion to equal about 1 cup. Thinly slice the white and light green parts of the scallions; reserve the dark green tops for garnish. If using fresh chili, thinly slice and set aside.

Brown the pork

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Add the minced pork in an even layer. Let pork sit undisturbed for 1 minute to begin browning, then break it up with a spatula into small pieces. Continue cooking, stirring occasionally, until the pork is no longer pink and starts to develop small browned bits, about 6–8 minutes.

Cook aromatics with pork

Push the pork to one side of the pan or create a small well. Add a touch more oil if the pan is dry, then add the diced onion. Sauté for 2–3 minutes until translucent. Add the minced garlic, grated ginger, and sliced chili (if using). Stir and cook for 30–60 seconds until fragrant, taking care not to burn the garlic.

Add sauce and finish

Pour the prepared sauce over the pork mixture. Stir thoroughly to combine so the cornstarch slurry and seasonings coat the meat. If you prefer a slightly looser/saucier texture, add the 120 ml stock now. Bring to a simmer and cook 1–2 minutes until the sauce thickens and becomes glossy and well incorporated with the pork, about 1–3 minutes. Taste and adjust seasoning: add a pinch of salt or a dash more soy if needed. Stir in half of the sliced scallion greens (the whites and some light greens were cooked; reserve dark greens for garnish).

Divide cooked rice among 4 bowls (about 1 cup cooked rice per serving). Spoon the hot minced pork over the rice, distributing the sauce evenly. Arrange steamed greens alongside or on top of rice and pork. Top each bowl with reserved dark scallion tops and sliced pickles or cucumber if using. Optionally fry or soft-cook eggs and place one on each bowl.

Serve immediately while hot. Provide chili oil or additional soy sauce at the table for individual adjustment.