MealDay
‹ All recipes
Dinner
Lactose-free

Negishio Pork Rice Bowl

A Japanese butadon-style rice bowl — strips of lean pork tossed in a fresh scallion-salt (negishio) sauce with garlic, sesame and lemon, over rice with steamed greens. Quick, savoury and bright.

470
kcal
35g
protein
44g
carbs
16g
fat
4g
fiber
20 min
time
#high-protein#quick#fresh

Method

  1. Make the negishio sauce

    Finely chop the scallions (spring onions), finely chopped. Mix them with the garlic clove, grated (seasoning), sake or dry low-acidity white wine (seasoning), salt (seasoning, to taste), lemon juice (seasoning), sesame oil (seasoning), toasted sesame seeds (seasoning), pepper, a few pinches (seasoning), and water (seasoning) to make the scallion-salt sauce.

  2. Coat the pork

    Cut the pork loin, cut into strips into strips and coat with the flour.

  3. Cook the pork

    Heat the oil, for frying (a non-stick pan needs little) in a non-stick pan over medium heat and sauté the pork until browned and cooked through.

    7:00

  4. Cook the greens

    Steam or pan-cook the bok choi (or a pile of greens/cabbage), to serve for 2-3 minutes until just tender.

    2:30

  5. Add the sauce

    Add the scallion sauce to the pork and toss through to combine and warm — it's a fresh sauce, so just heat it briefly rather than cooking it down.

    1:30

  6. Serve

    Serve the pork and scallion sauce over the cooked rice (~130g per serving), with the greens alongside.

Notes

Around 470 kcal and 35g protein per serving — adjusted to a lighter, veg-forward plate. Naturally lactose-free. Negishio = 'scallion salt' — the fresh chopped scallion, sesame, garlic and lemon sauce is the heart of the dish; it's not cooked long, just tossed through the pork at the end. ADJUSTED from the original — rice portioned to ~130g (down from 220g), a green added (the original was pork/scallion/rice only), and frying oil trimmed since pork loin in a non-stick pan needs very little. On the wine — sake is traditional; or use a DRY, LOW-ACIDITY white wine (e.g. Pinot Gris), a cheap one is fine, but avoid fruity wine. Lemon and raw scallion make it fresh and bright rather than heavy — a lighter pork bowl. Taste the salt as you go. Pork loin keeps it lean; the sauce carries the flavour. Adapted from a recipe by @aisletotokyo (Ophelia Wilde), "Negishio Pork Rice Bowl".