20-Min Kakuni Bowl with Egg & Greens
Tender soy-glazed pork belly with a jammy marinated egg, steamed greens, and quick-sautéed peppers and mushrooms. A TikTok-easy take on Japanese kakuni that comes together in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb pork belly, boneless, cut into 1.5-inch chunks
- ⅓ cup soy sauce
- 3 tbsp mirin (or honey)
- 1 tbsp ginger, sliced into coins
- 2 whole eggs
- 2 cups bell peppers and mushrooms, chopped
- 4 oz baby bok choy or spinach
Instructions
- 1
Boil eggs in a small pot for 6 minutes until soft-boiled, then plunge into cold water and peel.
- 2
Heat oil in a large skillet over medium-high. Add pork chunks and sear 2 minutes per side until browned.
- 3
Pour soy sauce and mirin over the pork. Add ginger slices and 0.5 cup water. Simmer 8 minutes, stirring occasionally.
- 4
Push pork to the side. Add peppers and mushrooms, stir, and cook 3 minutes until just tender.
- 5
Add bok choy or spinach, toss until wilted, about 1 minute.
- 6
Divide pork and vegetables into bowls. Place one soft-boiled egg on top of each. Spoon sauce over everything.
Tools you’ll need
- large skillet (12-inch)
- small pot
- cutting board
- sharp knife
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