Asian Pork Chop Rice Bowl (1 Hour)

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Let’s whip up a tasty pork chop rice bowl that’s inspired by some favorite Asian flavors! With crispy pork, fresh veggies, and fluffy rice, this dish is both filling and full of taste. Whether you’re new to cooking or a seasoned pro, this bowl is straightforward to put together and promises to be a hit at the table.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 2 pork chops, boneless
  • 1 cup breadcrumbs
  • 1 egg, beaten
  • 1/2 cup flour
  • 2 cups uncooked rice
  • 1/2 cucumber, thinly sliced
  • 1/2 cup cherry tomatoes
  • 1 carrot, julienned or grated
  • 2 scallions, sliced
  • 1/4 cup pickled ginger
  • 1/4 cup sesame seeds
  • 1 cup lettuce, shredded
  • Salt and pepper, to taste
  • Vegetable oil, for frying
For the dressing:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 garlic clove, minced

Instructions

  1. Cook the Rice (18-20 minutes): Rinse the rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add rice, reduce heat to low, cover, and let simmer for 18-20 minutes or until rice is cooked. Fluff with a fork and set aside.
  2. Prep the Pork Chops (10 minutes): Season pork chops with salt and pepper. Dredge them first in flour, then dip in the beaten egg, and lastly coat with breadcrumbs. Press breadcrumbs onto the pork chop to ensure they stick.
  3. Fry the Pork Chops (10 minutes): In a skillet, heat vegetable oil over medium heat. Once hot, add the breaded pork chops. Fry until golden brown on each side and cooked through. Once done, set them aside on a plate lined with paper towels.
  4. Prepare the Dressing (5 minutes): Mix together soy sauce, rice vinegar, sesame oil, honey, and minced garlic. Whisk until combined.
  5. Assemble the Bowl (5 minutes): In a bowl, start with a base of rice. Slice the fried pork chops and place them on top. Arrange cucumber slices, cherry tomatoes, carrots, scallions, and lettuce around the pork. Drizzle with the dressing, then sprinkle sesame seeds over the top. Garnish with pickled ginger.

Notes

Enjoy this delightful mix of crispy pork and colorful veggies. The dressing and pickled ginger bring an extra layer of flavor, tying the dish together perfectly. For those who like a bit of heat, consider adding a drizzle of sriracha or some sliced red chilies. And remember, the beauty of this dish is its flexibility – feel free to add or swap veggies as per your preference!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 680
  • Sugar: 7g
  • Sodium: 780mg
  • Fat: 30g
  • Carbohydrates: 70g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 110mg

Pair this with...

Spicy Asian Cucumber Salad

Start by slicing a cucumber into thin rounds. In a bowl, combine a splash of soy sauce, a drizzle of sesame oil, and a bit of rice vinegar for tang. Add in a pinch of sugar for balance and some red pepper flakes or a dab of chili paste for that spicy touch. Mix these together to create your dressing. Toss the cucumber slices in the dressing, ensuring they're well-coated. For an extra layer of flavor, sprinkle in some toasted sesame seeds. If you have green onions or cilantro, chop some up and mix them in. Let the salad sit for about 10 minutes to let the flavors meld.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Ginger Limeade

Start by peeling a fresh ginger root, roughly about a 2-inch piece, and slice it into thin discs. In a saucepan, simmer these ginger slices with water and sugar, allowing the mixture to become a spicy simple syrup as the ginger infuses its heat. While this brews, roll and juice fresh limes until you have about a cup of vibrant lime juice. Once your ginger-infused syrup is ready and slightly cooled, combine it with the lime juice in a pitcher. Add 4-5 cups of cold water, mixing well and adjusting to your preferred balance of sweet, spicy, and sour. For a finishing touch and a pop of color, consider adding lime slices or even a sprig of fresh mint.

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