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Sweet & Sour Pork Rice Bowl




Source of Recipe


Everyday with Rachael Ray






Recipe Introduction


serves 4
prep 20 min
cook 10 min





List of Ingredients



• 1/4 c plus 1 tbsp mirin (japanese sweet rice wine)
  
• 1/2 c thinly sliced red onion
  
• 2 large eggs
  
• 3 tsp soy sauce
  
• 1/2 c flour
  
• 1 1/4 c panko (japanese bread crumbs)
  
• four 1/2 inch thick slices boneless pork loin 6oz each, patted dry
  
• 3/4 c veggie oil
  
• 1/4 c ketchup
  
• cooked white rice, for serving
  






Instructions



1. In small bowl, pour 1/4 c mirin over the onion and let marinate. In a shallow bowl, lightly beat the eggs with 1 tsp soy sauce. Place flour in another shallow bowl; place panko in another separate bowl.
   
2. Coat the pork with flour, shaking off any excess. Dip the pork slices in the egg mixture, letting excess drip off, then coat with the panko.
   
3. In large skillet, heat oil over med-high heat until rippling. Add the pork and fry, turning once, until golden and crisp, about 5 minutes on each side.
   
4. In small bowl, stir together the ketchup, remaining mirin, and 2 tsp soy sauce. Add 1 tsp water to thin if desired.
   
5. Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce and pickled onion.