Bean Sprout Pork Cutlet Rice Bowl

Name: Bean Sprout Pork Cutlet Rice Bowl
Yield: 756 g
Ingredients: Steamed White Rice 210 bowl; Sliced Pork Belly 100 g; Bean Sprouts 100 g; Fried Egg 46 piece; Onion 100 g; Pork Loin Cutlet 200 serving

Difficulty NORMAL 1,254 kcal

#Bean Sprout Pork Cutlet Rice Bowl #Donkatsu Rice Bowl #Pork Belly Rice Bowl #Korean Rice Bowl #Pork Belly Dish #Bean Sprout Dish #Easy Rice Bowl #One Bowl Dish #Home-cooked Food #Delicious Rice Bowl

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Ingredients

Main ingredients

Steamed White Rice 1 bowl
Sliced Pork Belly 100 g
Bean Sprouts 100 g
Fried Egg 1 piece
Onion 100 g
Pork Loin Cutlet 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 114.39 g 37%

Protein 65.69 g 21%

Fat 59.11 g 42%

Serving size 756g

Cooking steps

1

Wash the bean sprouts thoroughly and remove excess water.
2

Cut the pork belly into bite-sized pieces.
3

Grill the pork belly in a pan until golden brown.
4

Add soy sauce, mirin (cooking wine), and sugar to the pork and stir-fry.
5

Add bean sprouts and stir-fry quickly over high heat.
6

Place the stir-fried bean sprouts and pork on top of rice.
7

Finish with an egg yolk or soft-boiled egg on top.

Bean Sprout Pork Cutlet Rice Bowl

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