Pork Donburi
Pork Donburi
Ingredients
For the Rice
- 1 1/2 cups short grain rice, rinsed
- 1 1/2 cups boiling water
For the Pork
- 4 pork loin fillets
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons olive oil, for frying
For the Aromatics
- 1 onion, thinly sliced
- 3 cloves garlic, finely diced or minced
- 1 inch knob ginger, minced
For the Sauce
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons maple syrup
- 1/4 cup hot water
- 1/2 teaspoon cornflour
For Serving
- 4 egg yolks
- 1 teaspoon chilli flakes, as needed
- 1 tablespoon roasted sesame seeds, as needed
Instructions
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear. Place the rinsed rice into a small pot with a tight-fitting lid. Add the boiling water, cover, and place on the stove over low heat to cook according to package directions, or until all water is absorbed and rice is tender (approximately 15-20 minutes).
⏱️ 20 min
- 2
While the rice cooks, prepare the pork. Pat the pork loin fillets dry with paper towels. In a small bowl, combine the cumin, paprika, onion powder, salt, and pepper. Season both sides of the pork fillets generously with the spice mixture.
⏱️ 3 min
- 3
Heat the olive oil in a large skillet or frying pan over medium-high heat. Once hot, carefully place the seasoned pork loin fillets into the pan. Sear for 3-4 minutes per side, or until golden brown and cooked through.
⏱️ 8 min
- 4
While the pork sears, prepare the aromatics. Thinly slice the onion. Finely dice or mince the garlic. Peel the ginger using a spoon, then mince it finely using a microplane grater or knife.
⏱️ 5 min
- 5
Once the pork is cooked, use kitchen shears or a knife to cut the fillets into smaller, bite-sized pieces directly in the pan. Add the thinly sliced onion, minced garlic, and minced ginger to the pan with the pork. Sauté for 3-5 minutes, stirring occasionally, until the onion softens and the aromatics are fragrant.
⏱️ 5 min
- 6
In a separate small bowl, whisk together the orange juice, soy sauce, mirin, maple syrup, hot water, and cornflour until well combined and the cornflour is fully dissolved.
⏱️ 2 min
- 7
Pour the prepared sauce over the pork and aromatics in the skillet. Stir well to coat everything. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens and forms a glossy glaze around the pork and vegetables.
⏱️ 3 min
- 8
Once the rice is cooked, fluff it with a fork. Scoop a generous portion of rice into each serving bowl, shaping it into a mound. Spoon the pork donburi mixture generously over the cooked rice.
⏱️ 2 min
- 9
Garnish each serving with an egg yolk placed on top, a sprinkle of chilli flakes, and roasted sesame seeds. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Donburi
For the Rice
- 1 1/2 cups short grain rice, rinsed
- 1 1/2 cups boiling water
For the Pork
- 4 pork loin fillets
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons olive oil, for frying
For the Aromatics
- 1 onion, thinly sliced
- 3 cloves garlic, finely diced or minced
- 1 inch knob ginger, minced
For the Sauce
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons maple syrup
- 1/4 cup hot water
- 1/2 teaspoon cornflour
For Serving
- 4 egg yolks
- 1 teaspoon chilli flakes, as needed
- 1 tablespoon roasted sesame seeds, as needed
Instructions
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear. Place the rinsed rice into a small pot with a tight-fitting lid. Add the boiling water, cover, and place on the stove over low heat to cook according to package directions, or until all water is absorbed and rice is tender (approximately 15-20 minutes).
⏱️ 20 min - 2
While the rice cooks, prepare the pork. Pat the pork loin fillets dry with paper towels. In a small bowl, combine the cumin, paprika, onion powder, salt, and pepper. Season both sides of the pork fillets generously with the spice mixture.
⏱️ 3 min - 3
Heat the olive oil in a large skillet or frying pan over medium-high heat. Once hot, carefully place the seasoned pork loin fillets into the pan. Sear for 3-4 minutes per side, or until golden brown and cooked through.
⏱️ 8 min - 4
While the pork sears, prepare the aromatics. Thinly slice the onion. Finely dice or mince the garlic. Peel the ginger using a spoon, then mince it finely using a microplane grater or knife.
⏱️ 5 min - 5
Once the pork is cooked, use kitchen shears or a knife to cut the fillets into smaller, bite-sized pieces directly in the pan. Add the thinly sliced onion, minced garlic, and minced ginger to the pan with the pork. Sauté for 3-5 minutes, stirring occasionally, until the onion softens and the aromatics are fragrant.
⏱️ 5 min - 6
In a separate small bowl, whisk together the orange juice, soy sauce, mirin, maple syrup, hot water, and cornflour until well combined and the cornflour is fully dissolved.
⏱️ 2 min - 7
Pour the prepared sauce over the pork and aromatics in the skillet. Stir well to coat everything. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens and forms a glossy glaze around the pork and vegetables.
⏱️ 3 min - 8
Once the rice is cooked, fluff it with a fork. Scoop a generous portion of rice into each serving bowl, shaping it into a mound. Spoon the pork donburi mixture generously over the cooked rice.
⏱️ 2 min - 9
Garnish each serving with an egg yolk placed on top, a sprinkle of chilli flakes, and roasted sesame seeds. Serve immediately.
⏱️ 1 min