Easy Pork and Rice Bowl
Dive into a flavor-packed pork and rice bowl that brings comfort food to a whole new level! Featuring tender, marinated pork and perfectly fluffy rice, this dish is topped off with vibrant veggies and a zesty sauce for an irresistible finish. Whip it up in no time and enjoy a satisfying meal that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- green onions
- 1/2 white onion
- water (22.5 ml)
🥩Meat & Seafood(1)
- pork slices
🫙Pantry Staples(2)
- rice
- sugar (15 ml)
🍯Sauces & Condiments(2)
- mirin (30 ml)
- soy sauce (30 ml)
Nutrition (per serving)
Calories
416
Protein
18g
Carbs
58g
Fat
11g
👨🍳 Instructions
- 1
Wash and cook some rice.
- 2
Slice green onions.
- 3
Mince a bunch of garlic.
- 4
Thinly slice half a white onion.
- 5
Combine 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, and 1.5 tbsp water (adjust to your liking/amount of meat).
- 6
In a medium/high heat pan, add in some neutral oil, and get a nice golden sear on your meat.
- 7
Once cooked, remove the meat and cook the onions and garlic for a few minutes.
- 8
Add back in the meat, pour over the sauce, and cook until thickened.
- 9
Serve over rice and garnish with sesame seeds and green onions.
- 10
Enjoy!
💡 Pro Tips
- ✓Bloom your minced garlic in hot oil for 30-45 seconds before adding liquid to activate allicin compounds, which intensifies umami and prevents harsh raw garlic flavor from overwhelming the soy-mirin sauce.technique30-45 seconds
- ✓Reduce your sauce to 60% of its original volume before serving (about 2-3 minutes at medium-high heat) because soy sauce loses its volatile aromatics easily; stopping too early leaves a watery, salty finish instead of a glossy, caramelized glaze.timing60% reduction, 2-3 minutes
- ✓Sear pork at 375-400°F until it reaches 145°F internal temperature, then remove immediately; residual carryover cooking will bring it to 160°F while resting, preventing the tough, gray texture that occurs above 165°F.technique145°F target, 160°F final
- ✓Adjust your sauce ratio to 1.3:1 soy-to-mirin when using thicker pork cuts because the higher fat content requires more mirin's sweetness (47% sugar content) to balance saltiness and create proper emulsification with meat juices.ingredient1.3:1 soy-to-mirin ratio
- ✓Add sauce only after the pan reaches 350°F+ (after meat removal) so the Maillard reaction between reducing sugars and amino acids begins immediately, creating brown, complex flavors instead of stewing the onions in cool liquid.timing350°F+ pan temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Easy Pork and Rice Bowl
Dive into a flavor-packed pork and rice bowl that brings comfort food to a whole new level! Featuring tender, marinated pork and perfectly fluffy rice, this dish is topped off with vibrant veggies and a zesty sauce for an irresistible finish. Whip it up in no time and enjoy a satisfying meal that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- green onions
- 1/2 white onion
- water (22.5 ml)
🥩Meat & Seafood(1)
- pork slices
🫙Pantry Staples(2)
- rice
- sugar (15 ml)
🍯Sauces & Condiments(2)
- mirin (30 ml)
- soy sauce (30 ml)
Nutrition (per serving)
Calories
416
Protein
18g
Carbs
58g
Fat
11g
👨🍳 Instructions
- 1
Wash and cook some rice.
- 2
Slice green onions.
- 3
Mince a bunch of garlic.
- 4
Thinly slice half a white onion.
- 5
Combine 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, and 1.5 tbsp water (adjust to your liking/amount of meat).
- 6
In a medium/high heat pan, add in some neutral oil, and get a nice golden sear on your meat.
- 7
Once cooked, remove the meat and cook the onions and garlic for a few minutes.
- 8
Add back in the meat, pour over the sauce, and cook until thickened.
- 9
Serve over rice and garnish with sesame seeds and green onions.
- 10
Enjoy!
💡 Pro Tips
- ✓Bloom your minced garlic in hot oil for 30-45 seconds before adding liquid to activate allicin compounds, which intensifies umami and prevents harsh raw garlic flavor from overwhelming the soy-mirin sauce.technique30-45 seconds
- ✓Reduce your sauce to 60% of its original volume before serving (about 2-3 minutes at medium-high heat) because soy sauce loses its volatile aromatics easily; stopping too early leaves a watery, salty finish instead of a glossy, caramelized glaze.timing60% reduction, 2-3 minutes
- ✓Sear pork at 375-400°F until it reaches 145°F internal temperature, then remove immediately; residual carryover cooking will bring it to 160°F while resting, preventing the tough, gray texture that occurs above 165°F.technique145°F target, 160°F final
- ✓Adjust your sauce ratio to 1.3:1 soy-to-mirin when using thicker pork cuts because the higher fat content requires more mirin's sweetness (47% sugar content) to balance saltiness and create proper emulsification with meat juices.ingredient1.3:1 soy-to-mirin ratio
- ✓Add sauce only after the pan reaches 350°F+ (after meat removal) so the Maillard reaction between reducing sugars and amino acids begins immediately, creating brown, complex flavors instead of stewing the onions in cool liquid.timing350°F+ pan temperature