Ginger Pork Rice Bowl

Steps

How to make it

Prep 8 min · Cook 12 min

1. Cut ginger 15 g into fine shreds. Place 1 bowl of cooked rice in a large bowl to keep warm. Toss ground pork 120 g with 1 tbsp soy sauce and 1 tbsp rice wine; let sit 5 minutes to absorb flavor.
2. Heat a skillet over medium-high heat with no oil or just a tiny drizzle. Add the ground pork, spread it in an even layer, and press apart with a spatula.
3. Stir-fry 3–4 minutes until the pork changes color and parts turn lightly browned and fragrant (moisture should dry out so it resembles minced pork topping).
4. Add the ginger shreds and stir-fry over medium heat for 1 minute until the ginger aroma is clear.
5. Add the remaining 1 tbsp soy sauce, 1/2 tsp sugar, and 2–3 tbsp water. Stir-fry over high heat until the sauce thickens and coats the meat.
6. Taste and adjust salt and sweetness. Spoon the pork topping with sauce over the rice; serve with blanched greens if you like.

Tips & storage

Make it easier

• Add diced dried tofu for extra texture.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate topping up to 2 days; splash a little water when reheating.

Optional add-ins