Sweet and Sour Pork Rice Bowl
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Unrated
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Prep Time
20 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
731 kcal
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Course
Main Course
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Cuisine
Asian
Sweet and Sour Pork Rice Bowl
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Pork chops are coated with panko breadcrumbs, pan fried, then served over rice with an easy sweet and sour sauce. Quick pickled onions and steamed broccoli finish off the bowls.
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Ingredients
- 1/4 cup mirin plus 1 tablespoon
- 1/2 cup red onion thinly sliced
- 2 egg large
- 3 teaspoons soy sauce low sodium
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups panko bread crumbs
- 4 1- inch pork chop about 6 oz each, boneless, thick
- 1/2 cup vegetable oil
- 1/4 cup ketchup
- 2 tablespoons light brown sugar
- 4 cups white rice cooked
- 2 cups broccoli cooked
Instructions
- In a small bowl, pour 1/4 cup of the miring over the onion and stir. Set it aside to marinate while you make the rest of the recipe.
- Place the eggs in a shallow bowl with 1 teaspoon of the soy sauce. Lightly beat the eggs. Place the flour, salt and pepper in another bowl, and the panko in a third bowl.
- Coat each pork chop in the flour, shaking off any excess. Then dip the pork in the egg mixture, letting the excess drip off, then coat with the panko.
- Heat the oil in a large heavy skillet over medium-high heat. Once hot and rippling, place the coated pork in the hot oil and cook, turning once, until golden and crisp and the internal temperature has reached 145ºF. Remove from the skillet and allow to sit for a few minutes.
- In a small bowl, stir together the ketchup, brown sugar, resining 1 tablespoon of mirin and remaining 2 teaspoons of soy sauce.
- Slice the pork. Divide the rice between 4 bowls. Top with the pork, 1/4 of the broccoli, and 1/4 of the onions. Top with the sweet and sour sauce.
Notes
- *Mirin does contain a small amount of alcohol. For a completely nonalcoholic substitution, you can substitute 1/4 cup plus 1 tablespoon rice vinegar mixed with 2 1/2 teaspoons sugar.
- *Mirin does contain a small amount of alcohol. For a completely nonalcoholic substitution, you can substitute 1/4 cup plus 1 tablespoon rice vinegar mixed with 2 1/2 teaspoons sugar.
- Adapted from Every Day with Rachael Ray March 2008
- Adapted from Every Day with Rachael Ray March 2008
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Show Details
Serving
1serving
Calories
731kcal
(37%)
Carbohydrates
83g
(28%)
Protein
46g
(92%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
14g
(82%)
Trans Fat
0g
(0%)
Cholesterol
93mg
(31%)
Sodium
843mg
(35%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 731kcal | 37% |
| Carbohydrates | 83g | 28% |
| Protein | 46g | 92% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 0g | 0% |
| Cholesterol | 93mg | 31% |
| Sodium | 843mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
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