Twice-Cooked Pork Rice Bowl recipe - ingredients, nutrition and when to eat it
Twice-cooked pork rice bowls are made with pork that’s cooked once, then stir-fried with cabbage and doubanjiang and served over rice.
Twice-cooked pork rice bowls are made with pork that’s cooked once, then stir-fried with cabbage and doubanjiang and served over rice. The rich pork pairs with spicy, salty flavors, making this a satisfying lunch.
Chinese · 30 minutes to cook
Nutrition (per 446.5g serving): 776.3 kcal · protein 21.9g · carbohydrate 78.3g · fat 39.2g · sodium 531.2mg
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: Don’t stir-fry the cabbage for too long if you want it to stay crisp.
Tips: Doubanjiang varies in saltiness and heat, so start with a small amount and adjust to taste.
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Ingredients (1 serving)
- Pork belly — 100 g
- Cabbage — 100 g
- Cooked rice — 1 bowl
- Doubanjiang — 1 tsp
- Green onion — 0.3 pc
- Garlic — 1 pc
- Ginger — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp