20-Min Kakuni Bowl — Glazed Pork, Egg & Veg
Tender pork belly glazed in a sweet-salty soy reduction with a jammy egg, stir-fried greens, and rice. Japanese comfort in one skillet, no slow braise required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 1 lb pork belly, cut into 1.5-inch cubes
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey)
- 1 tbsp ginger, grated
- 2 whole eggs
- 2 cups mixed green vegetables (bok choy, broccoli, or spinach), roughly chopped
- 1.5 cups bell peppers and mushrooms (shiitake or cremini), sliced
Instructions
- 1
Heat oil in a large skillet over medium-high. Add pork cubes and sear 2 minutes per side until edges brown.
- 2
Pour soy sauce, mirin, and 1/4 cup water into the pan. Stir in grated ginger and bring to a simmer.
- 3
Crack eggs directly into the pan around the pork. Cover and cook 5 minutes until whites set but yolks jiggle.
- 4
Push pork and eggs to the side. Add peppers and mushrooms to the empty space, stir-fry 2 minutes until tender.
- 5
Add chopped greens, toss everything together, and cook 1 minute until greens wilt slightly.
- 6
Divide rice between bowls. Top with pork, egg, vegetables, and sauce. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- microplane or box grater
- spoon or spatula
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