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Photo: Leo Gong; Styling: Karen Shinto Photo by: Photo: Leo Gong; Styling: Karen Shinto

Pork and Asparagus Rice Bowl

Cooking the pork and asparagus separately creates layers of flavor and makes this dish more elegant than most meals in a bowl. Prep and Cook Time: 45 minutes. Notes: Read the recipe through before starting, so you'll be ready to do the prep work while the rice and eggs are cooking.

Sunset MAY 2007

  • Yield: Makes 4 to 6 servings
  • Total:45 Minutes

Ingredients

  • 4 eggs
  • 2 cups medium-grain or sushi rice
  • 1/4 teaspoon salt
  • 1 pound ground pork
  • 1/4 cup sake
  • 2 tablespoons plus 1 tsp. tamari or soy sauce, divided
  • 1 piece ginger, about 4 in. long
  • 3 cloves garlic
  • 6 green onions
  • 2 bunches asparagus
  • 2 tablespoons vegetable or peanut oil, divided
  • 1 cup chicken broth

Preparation

1. Put eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. When water boils, cover, turn off heat, and let sit 14 minutes. Fill a large bowl with ice water. Transfer eggs to ice water and set aside.

2. While eggs are cooking, in a second medium saucepan bring rice, salt, and 3 cups water to a boil. Cover, reduce heat to low, and cook 15 minutes. Take off heat, still covered, and let sit 5 minutes.

3. While rice is coming to a boil and eggs are sitting, mix together pork, sake, and 2 tbsp. tamari in a small bowl. Peel and grate ginger. Put 1 tbsp. ginger in with the pork; put remainder in a small bowl and set aside.

4. While rice is cooking, peel and roughly chop garlic and chop green onions; add both to bowl of ginger. Trim woody ends off asparagus, cut into 1 1/2-in. pieces, and set aside.

5. While rice is sitting, in a large frying pan over high heat add 1 tbsp. oil and pork mixture. Cook, stirring occasionally, until pork is cooked through, about 4 minutes. Meanwhile, fluff rice with a fork and divide evenly between 4 to 6 bowls and set them near the stove. Top rice with pork and pan juices, dividing evenly.

6. Return pan to heat and add remaining 1 tbsp. oil, reserved ginger, garlic, and green onions. Cook, stirring, until fragrant, about 1 minute. Add asparagus and remaining 1 tsp. tamari and stir to combine. Add broth, cover, and cook until asparagus is just tender to the bite, 2 to 3 minutes.

7. While asparagus cooks, pat eggs dry, peel, and cut into 1/4-in. slices. Divide asparagus and pan juices evenly between bowls of rice and pork. Top each serving with slices of egg and serve immediately.

Variations:

Ground turkey: Substitute 1 lb. for the pork for a leaner dinner.

Brown rice: Use medium-grain brown rice for a nutty and healthful departure from white rice (increase cooking time for the rice to 30 minutes).

In place of the asparagus, use any of the following in step 6: Fresh spinach, 20 oz., rinsed and any tough stems removed (reduce chicken broth to 1/4 cup); Green beans, 1 lb., ends trimmed and cut into 1 1/2-in. pieces; Broccoli, 2 medium heads, cut into 1-in. florets (increase cooking time to about 4 minutes); Baby bok choy, 4 heads, separated into individual leaves.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 690
  • Calories from fat: 39%
  • Protein: 31g
  • Fat: 30g
  • Saturated fat: 9.3g
  • Carbohydrate: 70g
  • Fiber: 2.6g
  • Sodium: 802mg
  • Cholesterol: 235mg
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Pork and Asparagus Rice Bowl recipe

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