Japanese sticky pork rice bowl

Cooking Meat Japanese sticky pork rice bowl

Whip up a tasty Japanese dish in just 20 minutes with this sweet and sticky pork rice bowl.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat vegetable oil in large frying pan over medium-high heat. Add pork. Cook, stirring occasionally, for 5 mins or until crisp and browned. Add sherry, soy sauce, sugar, ginger and sesame oil. Cook, stirring occasionally, for 5 mins or until sauce thickens.
  2. Divide rice among serving bowls. Top with pork, carrot, spring onion, nori and sesame seeds.

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1 tbsp vegetable oil
600g Coles Australian pork spare ribs, bones removed, cut into 1cm strips
2 tbsp dry sherry
2 tbsp soy sauce
2 tsp brown sugar
1 tbsp fresh ginger, grated
2 tsp sesame oil
Steamed jasmine rice, to serve
1 carrot, cut into matchsticks
1 spring onion, thinly sliced diagonally
1 nori sheet, crumbled
1 tsp sesame seeds, toasted

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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