Chinese · Dinner
Braised Pork Belly Rice Bowl (High-Protein)
Braised pork loin cubes simmered in soy sauce, Shaoxing wine, star anise and brown sugar until glossy, served over jasmine rice with a jammy soy egg and edamame stirred through for protein. Warm ginger and five-spice aromatics balance the deep umami sweetness.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
587Calories
50.4gProtein
15.1gFat
58.1gCarbs
9.4gSugar
5.6gFiber
1950mgSodium
286mgChol
4.7gSat Fat
695mgPotassium
95mgCalcium
3.8mgIron
0.8mcgVitamin B12
3.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the pork loin into 1-inch cubes and pat dry with paper towel so it sears rather than steams.
2
Sear
Heat the vegetable oil in a heavy pot over medium-high heat and sear the pork loin cubes for 5 minutes, turning, until golden brown on all sides.
3
Braise
Stir in the soy sauce, brown sugar, water, ginger, star anise and scallion; bring to a boil, then reduce to low, cover, and simmer 60 minutes until fork-tender and glossy.
4
Reduce
Uncover and simmer over medium heat for 10 minutes until the sauce thickens to a glossy coating that clings to the pork.
5
Plate
Spoon jasmine rice into a bowl, top with braised pork loin and sauce, arrange edamame and halved egg alongside, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork loin chop
- 22 eggs, soft-boiled and peeled
- 1/2 cup70g shelled edamame, cooked
- 1 cup180g jasmine rice, cooked
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp brown sugar
- 22 star anise pod
- 4 slices4 slices ginger-fresh
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 1/2 cup120ml water
