Thin-Sliced Pork Belly and Soybean Sprout Rice Bento recipe - ingredients, nutrition and when to eat it
A one-bowl bento made by cooking thin-sliced pork belly and soybean sprouts on top of rice, served with a soy sauce dressing.
A one-bowl bento made by cooking thin-sliced pork belly and soybean sprouts on top of rice, served with a soy sauce dressing. Savory pork and crisp sprouts come together for a filling meal that’s great to pack for lunch.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 608g serving): 789.5 kcal · protein 25.6g · carbohydrate 72.1g · fat 41.3g · sodium 1258.5mg
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: Soybean sprouts release moisture, so use a little less water than usual for the rice.
Tips: If packing it for lunch, let the steam escape fully before closing the lid, and pack the sauce separately to keep the rice from getting soggy.
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Ingredients (1 serving)
- Rice (white) — 1 bowl
- Pork belly (thin-sliced) — 100 g
- Soybean sprouts — 1 handful
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Green onion — 10 g
- Garlic — 1 clove
- Water — 180 ml