This recipe for Pork Rice Bowl is exceptional. Featuring tender, flavourful pork, fluffy rice, and an array of fresh toppings, it’s a perfect balance of comfort and nutrition. Whether you are meal-prepping for the week or looking for a quick, delicious dinner option, this bowl is endlessly customisable. With minimal effort and maximum flavour, it's a dish that’ll keep everyone coming back for more!

Ingredients
1 pork tenderloin (marinated in garlic and herb, optional) cut into bitesize cubes
1.5 tbsp sesame oil
250ml Carol’s Stock Market Vegetable Stock
4 cloves garlic, minced
2 tsp grated fresh ginger
50g soft light brown sugar
1 tbsp dark soy sauce
2 tsp cornflour
2 tsp rice vinegar

To serve
4 eggs
4 portions rice of choice
Juice from 1 lime
2 handfuls spinach
1 large carrot, peeled into ribbons
½ cucumber, thinly sliced
Toasted sesame seeds
Finely sliced green onion
Sliced chilli

Serves
4

Method
Heat a large pan over medium heat. Once hot, drizzle pan with oil then add the pork in a single layer then cook until browned and cooked through, 6-8 minutes.

Tip: Allow to cook without turning the cubes until the underside is golden brown, then turn, repeat, etc.

While pork is cooking, whisk together the remaining ingredients in a small bowl, making sure to whisk out any lumps from the cornflour.

Once pork is cooked through, remove from the pan and set aside.

Add the stock mixture and boil over medium high heat until it thickens, scraping the bottom of the pan to loosen any browned bits.

Return the pork to the pan and turn the cubes to coat them in the sauce. Keep warm over very low heat until ready to assemble.

While pork is cooking, bring a small pot of water to a boil over high heat. Once boiling, slowly lower the eggs into the water, reduce heat to medium high, and boil for 5 minutes. As soon as the time is up, remove the eggs from the water and either sit in a bowl of ice water, or leave to sit under cold running water to stop the cooking process. Set aside until ready to assemble.

To assemble, stir the lime juice through the cooked rice, then spoon into serving bowls.

Add spinach, carrot, cucumber, and cooked pork to each bowl. Carefully peel the eggs, cut each in half and add 2 halves to each bowl.

Garnish with sesame seeds, scallion and chilli then serve.