Oyster and Pork Rice Pot recipe - ingredients, nutrition and when to eat it
Rice cooked in a pot with oysters and boiled pork brings together the oysters’ aroma and the meat’s savory richness.
Rice cooked in a pot with oysters and boiled pork brings together the oysters’ aroma and the meat’s savory richness. It’s lovely served warm for a winter lunch or dinner, with soy sauce seasoning for a salty, savory touch.
Rice bowls · 40 minutes to cook
Nutrition (per 515.5g serving): 1005.4 kcal · protein 32.9g · carbohydrate 125.2g · fat 36.4g · sodium 1727.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the oysters when the rice is almost cooked to keep their texture tender.
Tips: The bottom of the pot can scorch easily, so once you lower the heat, it’s best not to lift the lid often.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Oysters — 100 g
- Pork Belly — 80 g
- Water — 0.8 cup
- Ginger — 3 g
- Green Onion — 10 g
- Soy Sauce — 1 Tbsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp