Sticky Pork Rice Bowl

If you’re in a pickle with what to make for dinner, this recipe will come to the rescue, Chef! A lightly pickled medley of edamame beans & cucumber is served with aromatic jasmine rice, NOMU Oriental Rub-infused pork strips coated in a special Asian UCOOK sauce, and garnished with sesame seeds.

Sticky Pork Rice Bowl

with cucumber & edamame beans

4.7

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
Photo of Sticky Pork Rice Bowl
  1. RICE

    Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. SOME PREP

    In a bowl, combine the vinegar with 5ml of sweetener, and 1 tbsp of water. Add the Cucumber pieces, the Edamame Beans, seasoning, and toss to combine.

  3. PORK

    Pat the pork dry with paper towel, cut into 1cm strips, and coat in the NOMU rub. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the strips until browned, 1-2 minutes per side. Add the sliced pepper and fry until lightly charred, 1-2 minutes. Mix in the Asian sauce and 20ml of water. Simmer until warmed through and silky, 1-2 minutes. Remove from heat.

  4. DINNER IS READY

    Make a bed of the rice, top with the saucy pork strips, and side with the pickled greens. Sprinkle over the sesame seeds. Dig in, Chef!

  1. RICE

    Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. SOME PREP

    In a bowl, combine the vinegar with 10ml of sweetener, and 2 tbsp of water. Add the Cucumber pieces, the Edamame Beans, seasoning, and toss to combine.

  3. PORK

    Pat the pork dry with paper towel, cut into 1cm strips, and coat in the NOMU rub. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the strips until browned, 1-2 minutes per side. Add the sliced pepper and fry until lightly charred, 1-2 minutes. Mix in the Asian sauce and 40ml of water. Simmer until warmed through and silky, 1-2 minutes. Remove from heat.

  4. DINNER IS READY

    Make a bed of the rice, top with the saucy pork strips, and side with the pickled greens. Sprinkle over the sesame seeds. Dig in, Chef!

  1. RICE

    Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. SOME PREP

    In a bowl, combine the vinegar with 15ml of sweetener, and 3 tbsp of water. Add the Cucumber pieces, the Edamame Beans, seasoning, and toss to combine.

  3. PORK

    Pat the pork dry with paper towel, cut into 1cm strips, and coat in the NOMU rub. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the strips until browned, 1-2 minutes per side. Add the sliced pepper and fry until lightly charred, 2-3 minutes. Mix in the Asian sauce and 60ml of water. Simmer until warmed through and silky, 2-3 minutes. Remove from heat.

  4. DINNER IS READY

    Make a bed of the rice, top with the saucy pork strips, and side with the pickled greens. Sprinkle over the sesame seeds. Dig in, Chef!

  1. RICE

    Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. SOME PREP

    In a bowl, combine the vinegar with 20ml of sweetener, and 4 tbsp of water. Add the Cucumber pieces, the Edamame Beans, seasoning, and toss to combine.

  3. PORK

    Pat the pork dry with paper towel, cut into 1cm strips, and coat in the NOMU rub. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the strips until browned, 1-2 minutes per side. Add the sliced pepper and fry until lightly charred, 2-3 minutes. Mix in the Asian sauce and 80ml of water. Simmer until warmed through and silky, 2-3 minutes. Remove from heat.

  4. DINNER IS READY

    Make a bed of the rice, top with the saucy pork strips, and side with the pickled greens. Sprinkle over the sesame seeds. Dig in, Chef!

Frequently Asked Questions

What is the preparation time for Sticky Pork Rice Bowl?

The preparation time for Sticky Pork Rice Bowl with cucumber & edamame beans is between 20 and 25 minutes.

What is the total time required to make Sticky Pork Rice Bowl with cucumber & edamame beans?

The total time required to make Sticky Pork Rice Bowl with cucumber & edamame beans is between 20 and 25 minutes.

How many servings does Sticky Pork Rice Bowl provide?

4 servings

What are the main ingredients in Sticky Pork Rice Bowl?

Bell Pepper, Bell Peppers, Cucumber, Edamame Beans, Jasmine Rice, NOMU Oriental Rub, Pork Neck Steak, Rice Wine Vinegar, UCOOK Asian Sauce, White Sesame Seeds

What is the nutritional information of Sticky Pork Rice Bowl?

Calories: 1389, Carbs: 102 grams, Fat: grams, Protein: 29.6 grams, Sugar: 15.6 grams, Salt: 1190 grams

How do I prepare Sticky Pork Rice Bowl?

DINNER IS READY: Make a bed of the rice, top with the saucy pork strips, and side with the pickled greens. Sprinkle over the sesame seeds. Dig in, Chef! PORK: Pat the pork dry with paper towel, cut into 1cm strips, and coat in the NOMU rub. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the strips until browned, 1-2 minutes per side. Add the sliced pepper and fry until lightly charred, 1-2 minutes. Mix in the Asian sauce and 40ml of water. Simmer until warmed through and silky, 1-2 minutes. Remove from heat. SOME PREP: In a bowl, combine the vinegar with 10ml of sweetener, and 2 tbsp of water. Add the cucumber pieces, the edamame beans, seasoning, and toss to combine. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Sticky Pork Rice Bowl?

Bell Pepper, Bell Peppers, Cucumber, Edamame Beans, Jasmine Rice, NOMU Oriental Rub, Pork Neck Steak, Rice Wine Vinegar, UCOOK Asian Sauce, White Sesame Seeds

How many calories does Sticky Pork Rice Bowl have?

1389 calories

How much fat content does Sticky Pork Rice Bowl have?

grams

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