Spicy Pork Rice Bowl with Sesame Broccoli
Description: Crispy, caramelised pork coated in a punchy gochujang glaze, with nutty sesame broccoli and fluffy rice.
Ingredients
- 300g 10% Fat Pork Mince
- 300g Cooked Sushi Rice
- 1tbsp Vegetable Oil
- 1tbsp Gochujang
- 1tbsp Oyster Sauce
- 1tbsp Dark Soy Sauce
- 1Clove Garlic
- 1tbsp Soft Light Brown Sugar
- 200g Tenderstem Broccoli
- 1tsp Sesame Seeds
- 1tsp Sesame Oil
- 2 Spring Onion
- Salt
- Egg Yolk (optional)
Instructions
- Finely grate the garlic and mix it with the gochujang, oyster sauce, dark soy sauce and sugar in a small bowl. Set aside.
- Place a large frying pan over a high heat with the vegetable oil. Once hot, add the pork mince and cook for 5–7 mins, breaking it up with a spoon as you go, until golden and caramelised.
- Pour in the sauce and stir through. Cook for another 2–3 mins until thick, glossy and sticky.
- Meanwhile, microwave the tenderstem broccoli for 2 mins until just tender. Toss with a pinch of salt, the sesame oil and the sesame seeds. Alternatively, steam or pan-fry if you prefer.
- Trim and thinly slice the spring onions.
- Spoon the rice into bowls. Top with the pork, sesame broccoli and a scattering of spring onions and extra sesame seeds. Finish with a raw egg yolk, if using.