Spicy Pork and Squash Rice Bowl
Rice topped with spicy pork, earthy squash and punchy garlic mayo.
Spicy Pork and Squash Rice Bowl
Serves 4-6
If the idea of mayo on hot rice is weird, follow the recipe all the way through. The mayo mixed into the rice gives it an unctuous richness that compliments the spicy pork and earthy squash.
“Recipe Tips:
1. This rice bowl can also be made with plain rice, however, I suggest cooking it with the dashima as listed.
2. The corn rice can be used as a rice accompaniment to other soups and stews along with side dishes.
3. To use the squash as a side dish on its own, add 1 T of brown sugar or maple syrup with the soy and toss until glazed.
4. I prefer to cook my rice in a rice cooker. To do so, measure out 4 rice cooker cups of rice instead of the 600g. Add rice, corn and dashima to the rice bowl. Add water based on rice cooker instructions and cook.”
Ingredients
1 batch Spicy Pork (recipe here)
Rice
600g (3 c) short grain rice, washed
600ml (3 c) water
340g (approx. 1-11oz) canned corn, drained
4g (1-1.5 in piece) dashima
Garlic Mayo
80g (4 T) kewpie or regular mayo
3 garlic cloves, grated
2 t rice vinegar
.5 t salt
1/8 t MSG - optional
Sauteed Squash
685g (1.5 lbs) winter squash (ie. butternut, acorn, kabocha, delicata), cut into .5 in pieces
14g (1 T) butter
1 T sesame oil
10g (2 t) ginger, minced
5 garlic cloves, minced
2 T water
1 T soy sauce
.5 t vinegar
.5 t kosher salt
.5 t ground black pepper
Pinch of ground cinnamon
Pinch of ground 5-spice
Finishing
Sesame seeds
Sliced scallions
Recipe Know-how
Corn Rice
1. Place all rice ingredients in a medium pot. Cover and bring to a boil.
Reduce to simmer. Cook 10-15 minutes or until rice is cooked through.
Discard dashima. Fluff rice. Set aside keeping warm.
Alternately, prepare rice in rice cooker.
Garlic Mayo
2. In a small bowl, combine all ingredients well.
Taste and adjust seasoning as desired. Set aside.
Spicy Pork
3. Prepare pork as directed. (Recipe here)
Sauteed squash
4. Place a large non-stick saute pan over medium heat.
Add butter, sesame oil, garlic and ginger. Heat until the aromatics begin to sizzle lightly.
Add salt, pepper, cinnamon and 5-spice. Saute 30 seconds.
Add squash and water. Cover and bring to a simmer.
Cook squash 7-8 minutes or until almost tender.
Remove lid and increase heat to medium-high.
Add soy and vinegar.
Tossing frequently, continue to cook squash until tender and the liquid has all evaporated.
Taste and adjust seasoning as necessary.
Serving
5. Place a serving of rice in each bowl topping with portions of the spicy pork, squash, garlic mayo, sesame seeds and scallions.
6. Serve with shredded cabbage.
