Pork Bowl Recipe

Cook rice

Rinse the rice under cold water until runoff is mostly clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small pot. 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.

Marinate pork

In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp brown sugar, grated ginger, minced garlic, 1 tsp sesame oil, 1 tsp cornstarch and 1 tsp black pepper. Add the sliced pork and toss to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Sear pork

Heat a large skillet or wok over medium-high heat and add 1 tbsp neutral oil. When shimmering, add the pork in an even layer (work in batches if necessary) and sear undisturbed 1–2 minutes until browned, then stir and cook another 1–2 minutes until mostly cooked through. Remove pork to a plate and set aside with any accumulated juices.

Cook aromatics and vegetables

In the same skillet, add the sliced onion and julienned carrot. If pan is dry add up to 1 tsp oil. Sauté over medium-high heat 3–4 minutes until onion is translucent and carrots soften. Add the bok choy or spinach and cook until wilted (1–2 minutes). Stir in sliced green onions and cook 30 seconds.

Make sauce

Pour 1 cup chicken or vegetable broth into the skillet with the vegetables and bring to a simmer. Stir in 1 tbsp oyster sauce and 1 tsp hoisin sauce. In a small bowl mix 1 tsp cornstarch with 2 tbsp water to make a slurry, then whisk slurry into the simmering sauce. Simmer until sauce thickens slightly, about 1 minute.

Combine pork and finish

Return the seared pork and any juices to the skillet, toss to coat in the sauce and heat through 1–2 minutes. Taste and adjust seasoning with a pinch of salt or 1/2 tsp soy sauce if needed. Stir in 1 tsp toasted sesame seeds and 1/4 tsp crushed red pepper flakes.

Divide the cooked rice between two bowls. Spoon the pork and vegetable mixture over the rice. Top each bowl with optional halved soft-boiled eggs, pickled ginger or pickles, a drizzle of sriracha or chili oil, and a sprinkle of extra green onions, sesame seeds or fresh herbs if using.

Cook soft-boiled eggs

Bring a small pot of water to a gentle boil. Carefully lower eggs and cook 6–7 minutes for jammy yolks. Transfer to an ice bath for 2 minutes, then peel and halve.