I cooked Pork Teriyaki Rice Bowls for dinner, an easy way to spend less time in the warm kitchen. We’re in transition weather here on the east coast. It feels like late summer yet it’s early fall. So, this quick-cooking meal-in-a-bowl was ideal. Filipinos love sweetness in their food, so this entree was a hit at our table.
Sweet, tangy teriyaki pork strips were strewn across asparagus spears on a bed of steamed white rice. It was an interesting medley of flavors. I pan-fried the pork strips which were previously marinated. If weather permits outdoors, you can char-grill the pork slices instead. It was too humid outdoors today with a threat of rain, so I chose the stove-top.
Serving food in a bowl has endured through time for most of us. It has its advantages. Portion control is one of them. Nowadays, most of us are on self-quarantine and less active, so we need to watch our intake. Besides, who doesn’t have individual serving bowls at home? It’s the perfect vessel to pile up a lot of love and comfort food.
Pork Teriyaki Rice Bowl
- Large Skillet: 12-inches diameter
- Medium-sized Stock pot - for blanching vegetables
- Rice Cooker or Instant Pot multicooker - To cook rice
- Serving bowls (2-cup capacity) - 4 pieces
For Pork Marinade
- 1 pound pork shoulder or tenderloin, sliced in 2-inch strips
- ½ Tablespoons soy sauce
- ½ cup banana catsup or use tomato catsup
- 4 Tablespoons brown sugar
- 1 Tablespoon calamansi or lemon juice
- 1 teaspoon garlic powder
- 1 pinch salt
- ½ teaspoon ground black pepper
For cooking pork:
- 2 Tablespoons corn starch
- 2 to 4 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole medium-sized onion
- 500 grams fresh asparagus
- 1 pinch salt
- boiling water, for blanching
For steamed rice:
- 2 cups uncooked jasmine rice grains
- 3 ½ cups water
To prepare the pork teriyaki:
- In a large bowl, mix together the pork with the marinade ingredients: Soy sauce, catsup, brown sugar, calamansi or lemon juice, garlic powder, salt and pepper. Blend well. Place the marinated meat in a resealable plastic bag and refrigerate for at least 6 hours or up to overnight.
To cook the pork teriyaki:
- Coat the pork slices with cornstarch. Make sure the cornstarch is evenly distributed.In a large skillet,over medium-high heat, add the oil. When oil is hot enough in 1 to 2 minutes, saute the garlic and onions till translucent for about 2 minutes.Add the marinated pork slices. Stir around the skillet so that the pieces do not clump together.Cook the pork for about 15 to 18 minutes till completely done and tender. Set the pork aside to assemble in the bowl with the asparagus later.
To blanch the asparagus:
- Using a large knife, cut off 1 to 2 inches from the bottom of each spear. Cut the asparagus spears in 2-inch length pieces.Fill a medium-sized stockpot with water. Add salt to the water.Cover and let the water boil over high heat. When water is boiling, drop the asparagus into the stock pot. Blanch the asparagus for 4 to 5 minutes. Using a slotted spoon or tongs, remove the asparagus and set aside in a bowl filled with iced water (this stops the asparagus from cooking further and helps maintain a fresh, green look)Allow the asparagus to cool in the ice bath for 1 to 2 minutes. Remove from the iced water and pat dry with paper towels. Set aside..
To cook the rice in the rice cooker:
- Wash uncooked rice grains twice. Drain the liquid each time.Place rice grains inside the rice cooker inner pot. Pour the water. Cover and press the Cook or Start button. Rice cooks in about 12 minutes in the rice cooker.
To assemble the Pork Teriyaki Rice Bowl:
- Distribute the rice, asparagus and pork slices evenly among 4 bowls.Fill individual serving bowls (the size you use for cereal) with 1 to 1 ½ cups rice.Place the asparagus over the rice. Top with pork slices. Serve warm.
To cook steamed rice on the stove-top (if you don't have a rice cooker):
- Wash rice grains twice in running water. Discard rice water it was washed in.Place washed rice grains in a medium-sized 6-quart stockpot.Pour the 3 ½ cups water over the 2 cups of rice grains. Cover the stock pot.Over medium-high heat, the water in the rice will come to a boil, after about 10 minutes.Lower heat to a simmer. Keep rice covered while cooking. Continue to simmer for about 10 minutes more till rice grains have puffed up to a larger size, and are soft.Fluff the rice with a fork. By now, the liquid should have been absorbed by the cooked rice.Turn off heat and keep cooked rice covered till ready to serve. This amount of rice grains will make about 4 to 4 ½ cups of cooked rice.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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