Refrigerated and Frozen Taiwanese Braised Pork Rice Bento

Serves 5
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Directions

  1. 1Put rice in a container that can be stored in the freezer.
  2. 2Put rice in a container that can be stored in the freezer.
  3. 3Put rice in a container that can be stored in the freezer.
  4. 4Cool the rice.
  5. 5Cool the rice.
  6. 6Cool the rice.
  7. 7Cut the pork belly into 1cm pieces.
  8. 8Cut the pork belly into 1cm pieces.
  9. 9Cut the pork belly into 1cm pieces.
  10. 10Add sake, salt, pepper and potato starch to the pork and massage.
  11. 11Add sake, salt, pepper and potato starch to the pork and massage.
  12. 12Add sake, salt, pepper and potato starch to the pork and massage.
  13. 13Pour the beaten egg into a frying pan.
  14. 14Pour the beaten egg into a frying pan.
  15. 15Pour the beaten egg into a frying pan.
  16. 16Scramble the eggs with chopsticks, and then cool.
  17. 17Scramble the eggs with chopsticks, and then cool.
  18. 18Scramble the eggs with chopsticks, and then cool.
  19. 19Stir-fry the stems of bok choy with sesame oil.
  20. 20Stir-fry the stems of bok choy with sesame oil.
  21. 21Stir-fry the stems of bok choy with sesame oil.
  22. 22Add the leaves of bok choy and salt and stir-fry, then cool.
  23. 23Add the leaves of bok choy and salt and stir-fry, then cool.
  24. 24Add the leaves of bok choy and salt and stir-fry, then cool.
  25. 25Fry the pork.
  26. 26Fry the pork.
  27. 27Fry the pork.
  28. 28Add seasoning and simmer, then add five-spice powder and mix, then cool.
  29. 29Add seasoning and simmer, then add five-spice powder and mix, then cool.
  30. 30Add seasoning and simmer, then add five-spice powder and mix, then cool.
  31. 31Place the scrambled eggs and bok choy on top of the rice.
  32. 32Place the scrambled eggs and bok choy on top of the rice.
  33. 33Place the scrambled eggs and bok choy on top of the rice.
  34. 34Place the pork on top.
  35. 35Place the pork on top.
  36. 36Place the pork on top.

Ingredients

  • 3 合分 cooked rice
  • 3 合分 cooked rice
  • 3 合分 cooked rice
  • 400 g pork
  • 400 g pork
  • 400 g pork
  • 2 tablespoons sake
  • 2 tablespoons sake
  • 2 tablespoons sake
  • 少々 salt
  • 少々 salt
  • 少々 salt
  • 少々 pepper
  • 少々 pepper
  • 少々 pepper
  • 3 tablespoons potato starch
  • 3 tablespoons potato starch
  • 3 tablespoons potato starch
  • 4 tablespoons water
  • 4 tablespoons water
  • 4 tablespoons water
  • 2 tablespoons sake
  • 2 tablespoons sake
  • 2 tablespoons sake
  • 2 tablespoons oyster sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons oyster sauce
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 1 teaspoon grated garlic
  • 1 teaspoon grated garlic
  • 1 teaspoon grated garlic
  • 1 teaspoon ginger
  • 1 teaspoon ginger
  • 1 teaspoon ginger
  • 1 束(200g) bok choy
  • 1 束(200g) bok choy
  • 1 束(200g) bok choy
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 1 teaspoon potato starch
  • 1 teaspoon potato starch
  • 1 teaspoon potato starch
  • 1 teaspoon water
  • 1 teaspoon water
  • 1 teaspoon water
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 1 tablespoon mayonnaise
  • 1 tablespoon mayonnaise
  • 1 tablespoon mayonnaise
  • 3 egg
  • 3 egg
  • 3 egg

Equipment

knifecutting boardbowlsfrying panchopsticks

Tips

  • For best results, allow to cool before freezing.
  • After freezing, the bento will last approximately 3 weeks.
  • When heating, use 600w microwave for 4 and a half minutes.