Negishio Pork Rice Bowl

Ingredients

• 440 g Cooked rice (Warm; 2 bowls of approximately 220 g each)
• 280 g Pork loin (Cut into strips)
• 1.5 tbsp All-purpose flour (For coating the pork)
• 80 g Scallion (Finely chopped)
• 1 clove Garlic (Grated)
• 0.5 tbsp Dry, low-acidity white wine (A dry, low-acidity wine such as Pinot Gris; traditional option: substitute sake)
• 0.75 tsp Salt
• 1.5 tsp Lemon juice (Source gives a range of 1–2 tsp)
• 1 tbsp Sesame oil (For the scallion sauce)
• 1 tbsp Toasted sesame seeds (For the scallion sauce)
• Pepper (Pinches, to taste)
• 1 tbsp Water (For the scallion sauce)
• Neutral cooking oil (For heating the pan; amount not specified in the source)

Steps

1. 1

   Finely chop the scallion.

2. 2

   Place the chopped scallion in a bowl. Add the grated garlic, white wine, salt, lemon juice, sesame oil, toasted sesame seeds, pepper, and water, then mix to make the scallion sauce.

3. 3

   Cut the pork loin into strips.

4. 4

   Coat the pork strips evenly with the flour.

5. 5

   Heat cooking oil in a pan over medium heat.

6. 6

   Add the floured pork to the pan and sauté until browned.

7. 7

   Add the scallion sauce to the browned pork and cook together until combined and heated through.

8. 8

   Serve the pork and scallion sauce mixture over warm rice.

Notes

The source does not specify the exact amount of cooking oil, the precise cooking time, or the pork's final internal temperature. For the wine substitution, use a dry, low-acidity wine and avoid fruity wine; sake may be used as the traditional alternative.

Nutrition per serving

• main
• Japanese
• rice bowl
• pork
• weeknight meal
• pan-fried