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Umami Ginger Pork Rice Bowls

This Umami Ginger Pork Rice Bowl dish is a quick Asian-inspiration. The dish is full of savory flavors of ginger and garlic. And the mildly sweet flavors of red cabbage and carrots.

The rice bowls are filled with cooked jasmine rice. A rice that is has a light, almost-floral flavor that goes well Asian dishes.

This ginger pork rice bowl is not an elaborate meal or time consuming. It’s fast snd easy to bring together. Under 30 minutes.

What Is Umami

Umami is one of the five basic culinary tastes. Most of us are familiar with four of them, sweet, sour, salty, and bitter. Umami is a savory flavor that is part of many Asian dishes.

Umami gives savory richness to otherwise bland dishes, without adding extra salt.

Umami means “pleasant savory taste” in Japanese.

Umami has become popular as a flavor enhancer with food manufacturers trying to improve the taste of low-sodium offered foods.

Umami can bring huge savory flavor to any dish you add it to, just as was done with this Stir-Fried Chicken & Vegetables With Udon Noodles In Peanut Sauce.

Umami sauce is best used for basting grilled meat’s and vegetables, a dipping sauce and a finishing sauce, as was done this ginger pork dish.

Umami Ginger Pork Rice Bowls

1 scallion *See Instructions

2 garlic cloves, minced, divided

1 cup jasmine rice

3/4 pound (10 oz.) ground pork

4 tablespoons umami ginger sauce

1 lime

Trim and thinly slice scallion. Separate whites from greens and mice whites. Set aside.

Mince each clove of garlic separately. Set aside until ready for use.

Place a small pot over medium heat. A a teaspoon of oil and heat. Add 1 minced garlic clove and sauté, stirring until fragrant. About 30 seconds.

Next add rice and 1 1/4 cups water and 1/8 teaspoon salt. Stir until combined. Bring to a boil, reduce heat to low and place lid on pot. Cook rice until tender, about 15-20 minutes. Remove from heat. Keep covered until ready to plate.

Place a large nonstick skillet over medium high heat. Add a teaspoon of oil and heat. Next, add scallion whites and remaining minced garlic clove. Cook, stirring until fragrant, about 1 minute.

Add ground pork, brown sugar, 3/4 teaspoon salt. Cook sausage breaking it up into pieces, until browned and cooked through, about 5-6 minutes.

When pork sausage is cooked add vegetables. Stir in and cook. Stir occasionally until vegetables are warmed through, about 3 minutes.

Add umami ginger sauce and 1/2 cup water, mix in. Continue cooking, stirring occasionally until mixture is saucy and vegetables are softened. Remove from heat.

Fluff rice and divide among two bowls and top with pork mixture. Garnish with scallion greens. Serve with a lime wedge.

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