🍚 Pork Rice Bowl in Oyster Sauce
Ingredients (2–3 servings):
For the Pork:
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300g (10 oz) pork (thinly sliced belly, shoulder, or loin)
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1 tbsp soy sauce
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1 tsp cornstarch
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1 tsp sesame oil
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1/2 tsp sugar
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1 clove garlic (minced)
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1 tsp ginger (minced, optional)
For the Sauce:
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2 tbsp oyster sauce
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1 tbsp soy sauce
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1 tsp sugar (adjust to taste)
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2 tbsp water
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1/2 tsp cornstarch (to thicken)
Other:
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1 tbsp cooking oil
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1 cup cooked jasmine or short-grain rice per bowl
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Steamed vegetables (e.g., bok choy, broccoli, carrots)
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Optional toppings: green onions, sesame seeds, chili flakes, fried egg
🥘 Instructions:
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Marinate the pork:
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In a bowl, mix the sliced pork with soy sauce, cornstarch, sesame oil, sugar, garlic, and ginger (if using).
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Let it marinate for at least 10–15 minutes while you prep the sauce and vegetables.
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Make the sauce:
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In a small bowl, combine oyster sauce, soy sauce, sugar, water, and cornstarch. Mix well and set aside.
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Cook the pork:
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Heat oil in a skillet or wok over medium-high heat.
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Add the marinated pork and stir-fry until browned and cooked through (about 3–5 minutes depending on thickness).
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Add the sauce:
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Pour in the oyster sauce mixture and stir well.
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Let it simmer for 1–2 minutes until the sauce thickens and coats the pork.
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Assemble the rice bowl:
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Place hot cooked rice in a bowl.
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Add steamed vegetables on the side.
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Spoon the saucy pork on top.
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Garnish with green onions, sesame seeds, or a soft fried egg if desired.
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✅ Tips:
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Use pork belly for a richer flavor, or lean cuts for a lighter dish.
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You can swap in chicken or beef if preferred.
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Add chili garlic sauce or a splash of vinegar for an extra kick.
Let me know if you want a version without cornstarch, or gluten-free!