Grilled Pork Over Rice

Irresistibly Simple Grilled Pork Rice Bowl (돼지목살 덮밥)

If streamed rice is already ready Cooking time : 10mins

If effortless comfort food and maximum flavor are your culinary kryptonite, then this Grilled Pork Rice Bowl might just become your new go-to recipe. Also known as 돼지목살 덮밥 (Dwaeji Moksal Deopbap) In Korean, the dish features tender, savory pork shoulder glazed in a richly flavored soy-sugar sauce, served over steaming rice and topped with a silky egg yolk and fresh green onions. It’s quick, satisfying, and unbelievably delicious.

I first whipped this up late one night when I had a leftover pack of pork shoulder and just-cracked eggs. I wanted something fast, fuss-free, and bursting with comfort - this hit all the marks. What surprised me most was how these few basic ingredients created layers of flavor that made the dish taste like a restaurant specialty.

Let’s explore how this dish comes together in under 10 minutes - and why you’ll be craving it again before the bowl is even empty.

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Ingredients

• 300g pork shoulder or pork belly, thinly sliced
• 1 tablespoon neutral oil (canola, vegetable, or light olive oil)
• 1 tablespoon cooking wine (mirin, sake, or dry sherry works well)
• 3 tablespoons soy sauce (can use light or medium; low-sodium if preferred)
• 2 teaspoons granulated sugar
• 2 servings cooked steamed rice (short-grain or Japonica is ideal)
• 2 fresh egg yolks (at room temperature; optional but indulgent)
• 2–3 green onions, finely chopped
• Optional: pinch of sesame seeds, a dash of sesame oil, or handful of spinach/kale for garnish

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Step-by-Step How to make it

Step 1: Heat the Oil & Fry the Pork

1. Warm a wide pan or small skillet over medium-high heat.

2. Add 1 tablespoon of oil, swirling it to coat the bottom evenly.

3. Once the oil is shimmering, place thin pork slices in a single layer.

4. Let them sear without crowding the pan - this prevents steaming and ensures the rich Maillard browning happens.

   Tip: If you taste a splash of oil sizzle when you flick water droplets onto the pan, you’re at the perfect heat.

5. Cook for about 2 minutes on the first side, then flip and cook another minute until the surface is caramelized and edges are slightly crisp. Remove from the pan and set aside on a plate while you prepare the sauce.

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Step 2: Add Cooking Wine to Remove Odors

1. With the pan still on medium-high heat, pour in 1 tablespoon of cooking wine (mirin, sake, or sherry).
2. Immediately stir and scrape up any browned bits - those are flavor gold!
3. Allow the alcohol aroma to evaporate (a minute or two), then reduce heat to medium.

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Step 3: Simmer with Soy Sauce & Sugar

1. Add 3 tablespoons soy sauce and 2 teaspoons sugar to the pan.

2. Stir gently to combine, letting the mixture simmer for around 1–2 minutes until it bubbles.

3. Return the seared pork to the pan, tossing and coating in the sweet-savory glaze.

4. Cook for another 1–2 minutes so the sauce thickens and clings to the meat beautifully.

   Tip: If you like a loser sauce, add a splash of water or extra cooking wine. For a thicker glaze, let it cook a little longer until syrupy.

5. Once the pork is glossy and sauced through, turn off the heat.

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Step 4: Assemble the Rice Bowls

1. Divide warm steamed rice into two bowls.
2. Spoon the glossy pork shoulder on top of the rice.
3. Carefully place a fresh egg yolk in the center of each bowl.
4. Sprinkle with finely chopped green onions for an aromatic, crisp finish.
5. Optional garnishes: sesame seeds, a couple drops of sesame oil, or a handful of fresh spinach/kale on the side.

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Serving & Flavor Guide

• Texture play: The tender, caramelized pork melts into the fluffy rice, while the raw yolk adds creamy silk and the green onions offer a refreshing crunch.
• Flavor layers: The soy-sugar mixture provides umami, mild sweetness, and depth without tasting overly salty.
• Customization: Add chili flakes for heat, squeeze lemon juice for brightness, or serve with pickled vegetables like radish or kimchi for contrast.
• Portion note: This recipe is easily doubled or tripled—great for meal prep or feeding friends.

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Why It Works

• Simplicity, maximum flavor: With just five main ingredients, you get rich soy depth, mild sweetness, and pork’s fat rendered into luxurious richness.
• Sauce-building technique: Browning the pork, deglazing, then simmering in sauce infuses flavor into every bite.
• Contrasting textures: The dish balances chewiness (pork), fluffiness (rice), silkiness (yolk), and freshness (green onion).
• Quick & flexible: Ready in under 20 minutes with pantry items and fresh pork—not even close to intimidating!

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Variations & Add-Ons

• Veggie boost: Add sautéed spinach, shredded carrot, or steamed broccoli to the bowl.
• Heat factor: Drizzle sriracha or sprinkle togarashi spice for extra kick.
• Protein switch-ups: Swap pork shoulder with chicken thigh, tofu slices, or thin beef for a different style.
• Egg options: If raw yolk is daunting, go for a soft-boiled egg or a runny fried egg instead.

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Five minutes into cooking, my kitchen smelled like a nice restaurant. That moment, when I cracked the yolk over the rice and pork glaze - oozing gold and blending everything - I knew this was going in my regular rotation. I even dreamed of it that night.

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Final Thoughts

This Grilled Pork Rice Bowl is the kind of recipe that reminds you comfort food doesn’t need fuss, extra oil, or complicated steps. It brings together savory-sweet pork, luxurious egg yolk, and humble rice in a way that feels both indulgent and homey. It’s become my top request for easy weeknight dinners and late-night cravings. I’m excited for you to try it - and even more excited to hear what variations you come up with.

Whether you’re cooking for yourself or feeding loved ones, this bowl promises hearty satisfaction with minimal stress. Give it a go, toss in your favorite additions, and let the flavors speak for themselves.