Hong Kong-Style Char Siu Rice Bowl recipe - ingredients, nutrition and when to eat it
This Hong Kong-style char siu rice bowl features sweet and savory char siu served over rice with bok choy and egg.
This Hong Kong-style char siu rice bowl features sweet and savory char siu served over rice with bok choy and egg. The glossy meat, tender egg, and crisp bok choy make it a satisfying lunch or dinner.
World cuisine · 55 minutes to cook
Tips: Let the meat sit at room temperature for about 10 minutes before cooking so it cooks through more evenly.
Tips: After slicing the char siu, boil the sauce and water left in the pan for 1–2 minutes and use it as a sauce for the rice.
Tips: If five-spice powder is unfamiliar, start by using half the amount.
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Ingredients (1 serving)
- Pork shoulder — 160 g
- Cooked rice — 210 g
- Bok choy — 2 pc
- Egg — 1 pc
- Soy sauce — 1 Tbsp
- Sugar — 2 tsp
- Honey — 2 tsp
- Mirin — 2 tsp
- Chinese five-spice powder — 0.5 tsp
- Garlic — 1 pc
- Ginger — 1 piece
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 4 Tbsp