Teriyaki Pork Bowl
The magic of this bowl lies in its simplicity - succulent slices of pork glazed in a luscious teriyaki sauce, served atop a bed of rice, accompanied by an array of teriyaki mushrooms.
The recipe's simplicity allows for a quick assembly, making it a go-to choice for those seeking a fulfilling yet time-efficient meal. However, amidst the swift preparation, the real challenge lies in exercising restraint - the temptation to stir the mushrooms prematurely in pursuit of that charred perfection is the ultimate test of patience.
The secret to achieving those coveted grilled and succulent mushroom pieces lies in allowing them undisturbed contact with the heat, ensuring a caramelization that enhances their natural flavors. Patience becomes the key ingredient, rewarding you with a medley of tender, teriyaki-infused mushrooms that perfectly complement the pork and rice, culminating in a symphony of taste and texture.
This dish's simple yet perfectly balanced nature invites all cooks to enjoy its delightful creation. It showcases how beauty emerges from combining simple ingredients with a touch of restraint.
Rinse the rice, then cook the rice al-dente and leave it to cool down.
Slice the pork neck into thin pieces, then season with a pinch of MSG, pepper, garlic and onion powder, oyster sauce and 2 tablespoons of teriyaki sauce. You can do this ahead of time, which will make the meat even tastier and marinated.
On a tablespoon of oil fry the pork in a wok for a minute and a half over high heat, then take it out of the wok and set it aside.
Add another tablespoon of oil and over medium heat fry quartered mushrooms without stirring for 2 minutes, then toss them around the pan, add a tablespoon of teriyaki sauce and cook for 2 more minutes with tossing.
Flake the rice with a fork, divide it between 2 bowls and top with pork and mushrooms.
Teriyaki Pork Bowl
Ingredients
Instructions
- Rinse the rice, then cook the rice al-dente and leave it to cool down.
- Slice the pork neck into thin pieces, then season with a pinch of MSG, pepper, garlic and onion powder, oyster sauce and 2 tablespoons of teriyaki sauce.
- On a tablespoon of oil fry the pork in a wok for a minute and a half over high heat, then take it out of the wok and set it aside.
- Add another tablespoon of oil and over medium heat fry quartered mushrooms without stirring for 2 minutes, then toss them around the pan, add a tablespoon of teriyaki sauce and cook for 2 more minutes with tossing.
- Flake the rice with a fork, divide it between 2 bowls and top with pork and mushrooms.
