20-Min Taiwanese Braised Pork Rice
Glossy ground pork simmered in soy-mirin glaze over rice, topped with soft-boiled egg, pickled mustard greens, and stir-fried greens. A weeknight take on the Taipei classic, done in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 10 oz ground pork
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 cups cooked white rice
- 2 whole eggs
- ½ cup pickled mustard greens
- 2 cups, chopped bok choy or spinach
Instructions
- 1
Bring a small pot of water to boil. Gently lower eggs in and cook for 6 minutes for jammy yolks.
- 2
Heat oil in a 12-inch skillet over medium-high. Brown ground pork, breaking it apart with a spoon, ~4 minutes.
- 3
Pour in soy sauce and mirin. Stir constantly until the sauce darkens and coats the pork, ~2 minutes.
- 4
Push pork to the side. Add chopped bok choy to the empty space and toss until wilted, ~90 seconds.
- 5
Divide cooked rice between two bowls. Top each with half the pork mixture and greens, then a peeled soft-boiled egg.
- 6
Scatter pickled mustard greens over top. Serve immediately.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- small pot
- wooden spoon or spatula
- two bowls
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