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Sticky Korean Pork Rice Bowl with Fried Egg
Serve sticky Korean-style pork – slathered in a miso, honey and paprika sauce – over rice in our interpretation of bibimbap. Dish it up with grated carrot and pak choi, and crown with an oozy egg.
High protein
6 plants
Serving size
Ingredients
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 tsp sesame seeds (use half) (Sesame)
- 0.5 tsp shichimi togarashi (use half) (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 2 tbsp rice wine vinegar (use half)
- 25g honey (use half)
- 1 free-range pork loin
- 2 spring onion
- 1 pak choi (use half)
- 1 carrot (use half)
- 80g brown rice (use half) (brown rice (100%))
- 2 egg (Eggs)
- 1 tsp smoked paprika (use half)
Nutritional Information
Calories: 735
Protein: 52g
Carbs: 50g
Fat: 36g
Ingredients
- 2 spring onion
- 2 tbsp rice wine vinegar
- 25g honey
- 2 free-range pork loins
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 pak choi
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 1 carrot
- 1 tsp smoked paprika
- 80g brown rice (brown rice (100%))
- 2 tsp sesame seeds (Sesame)
- 2 egg (Eggs)
Nutritional Information
Calories: 678
Protein: 45g
Carbs: 49g
Fat: 33g
Sticky Korean Pork Rice Bowl with Fried Egg
Serve sticky Korean-style pork – slathered in a miso, honey and paprika sauce – over rice in our interpretation of bibimbap. Dish it up with grated carrot and pak choi, and crown with an oozy egg.
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Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Quarter the pak choi lengthways, then add to the saucepan. Cook for 1 min, then remove with a slotted spoon and set aside. Add the rice to the pan and boil for 25-30 mins, until cooked, then drain.
- Coarsely grate the carrot. Thinly slice the spring onions. Make the sauce; in a bowl, mix together the miso, honey, vinegar, paprika and shichimi togarashi.
- Season the pork with sea salt and black pepper. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the pork and cook for 4 mins, per side, until golden. Add the pak choi and cook for 2-3 mins, until the pork is cooked through and pak choi soft. Remove both from the pan and leave the pork to rest. Then, thinly slice the pork against the grain.
- Reheat the pork pan to medium heat. Add the sauce, saving 1 tbsp for later, and simmer for 1-2 mins, until reduced slightly. Return the sliced pork to the pan and cook for a final minute, until sticky.
- Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Add the eggs and cook for 2-3 mins, until the white has set but the yolk is still runny. Season lightly with sea salt and black pepper.
- Serve the rice in bowls and top with the pork (and the sauce), pak choi, carrots and fried eggs. Garnish with spring onions and sesame seeds. Drizzle the remaining sauce over the carrot.
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