Taiwanese Pork Chop Rice Box

Ingredients

• •4 boneless pork chops, pounded thin
• •3 tbsp soy sauce
• •2 tbsp rice wine
• •3 cloves garlic, minced
• •1/2 tsp five-spice powder
• •1 tsp granulated sugar
• •1/2 cup cornstarch
• •1/3 cup vegetable oil
• •4 cups cooked white rice
• •2 hard-boiled eggs, halved
• •1 cup pickled mustard greens
• •2 cups bok choy, blanched

Directions

1. 1Marinate the pork chops with soy sauce, rice wine, garlic, five-spice, and sugar for 15 minutes.
2. 2Coat each pork chop lightly with cornstarch.
3. 3Pan-fry in vegetable oil for 3–4 minutes per side until browned and cooked through.
4. 4Rest the pork for 5 minutes and slice.
5. 5Divide rice among four containers and add pork, egg, pickled mustard greens, and bok choy.
6. 6Cool slightly before closing the rice boxes.

💡 Pounding the pork thin gives crisp edges while keeping it tender enough for reheating.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.