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Teriyaki Pork Rice Bowls - A Weeknight Favorite With Big Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground pork (1 to 1.25 pounds, 85–90% lean)
  • Cooked rice (3–4 cups; jasmine, sushi rice, or brown rice)
  • Soy sauce or tamari (low-sodium preferred)
  • Mirin (or sweet rice wine; see alternatives if you don’t have it)
  • Honey or light brown sugar
  • Rice vinegar
  • Garlic (3–4 cloves)
  • Fresh ginger (about 1 tablespoon, grated)
  • Cornstarch (for thickening)
  • Toasted sesame oil
  • Neutral oil (canola, avocado, or vegetable)
  • Green onions
  • Sesame seeds (optional, for garnish)
  • Vegetables of choice: broccoli florets, snap peas, carrots, bell pepper, or edamame
  • Red pepper flakes or sriracha (optional, for a little heat)

Method
 

  1. Cook the rice: Start your rice first so it’s ready when the pork is done. Keep it warm and fluffy.
  2. Make the teriyaki sauce: In a bowl, whisk 1/3 cup soy sauce, 1/4 cup mirin, 2–3 tablespoons honey (or brown sugar), 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 2 teaspoons cornstarch, 2 cloves minced garlic, and 1 tablespoon grated ginger. Set aside.
  3. Prep the veggies: Cut broccoli into bite-size florets, thinly slice carrots and bell pepper, and trim snap peas. Slice the green onions, keeping the white and green parts separate.
  4. Stir-fry the vegetables: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the firm veggies first (broccoli, carrots), cook 2–3 minutes, then add quicker-cooking ones (bell pepper, snap peas). Season with a pinch of salt. Cook until crisp-tender. Transfer to a plate.
  5. Brown the pork: In the same skillet, add another teaspoon of oil if needed. Add ground pork and the white parts of the green onions. Cook over medium-high heat, breaking it up with a spatula, until no longer pink and slightly browned, about 5–7 minutes. Drain excess fat if necessary.
  6. Add aromatics: Stir in 1 minced garlic clove and a bit more grated ginger if you love it. Cook 30 seconds until fragrant.
  7. Sauce it up: Give the teriyaki sauce a quick stir (the cornstarch settles), then pour it over the pork. Stir constantly for 1–2 minutes until the sauce thickens and turns glossy, coating the meat.
  8. Bring it together: Return the vegetables to the pan. Toss to coat everything in the sauce. Add red pepper flakes or a drizzle of sriracha if you like a little heat. Taste and adjust—add a splash of water if too thick, or a touch more honey if you want sweeter.
  9. Assemble the bowls: Spoon rice into bowls, top with the teriyaki pork and veggies, and finish with sesame seeds and the green parts of the onions.
  10. Serve: Enjoy right away while it’s hot and saucy.