Pork chops are coated with panko breadcrumbs, pan fried, then served over rice with an easy sweet and sour sauce. Quick pickled onions and steamed broccoli finish off the bowls.
We love pork for dinner! For even more pork recipes, try these Italian Pork Chops with Creamy Mushroom Sauce or this Tuscan Pasta with Sausage.
Do you want to know one of my favorite thing about rice bowls? It’s everything, all in one. Just get yourself a big bowl, and pile it all in. It’s kind of funny, because if I have food on my plate, I don’t typically mix the foods together. I’m not a person who complains if the different foods touch, but I certainly don’t eat them all together. But if it’s all in a big bowl? Well, all of a sudden it’s acceptable to eat everything together. When it’s in a bowl, you just have to get a bite with everything, right?
Sweet and Sour Pork Rice Bowls
I originally made this recipe back in April of 2008. I’ve wanted to go back and remake this recipe and re-photograph it for some time. I really don’t know why I didn’t do it sooner. Because I love this recipe. Something about it just hits all of my taste buds right like it is supposed to. I did make a few changes this time around. Mostly with the sweet and sour sauce. I had a comment that it tasted too ketchupy, so I decided to add some things and improve the sauce. If you don’t like ketchup, you probably won’t like this sweet and sour sauce even with the changes, but I thought it was just perfect.
Ingredients in Sweet and Sour Pork Rice Bowls
Here is what you need to make these Sweet and Sour Rice Bowls:
- mirin – Mirin does contain a small amount of alcohol. For a completely nonalcoholic substitution, you can substitute 1/4 cup plus 1 tablespoon rice vinegar mixed with 2 1/2 teaspoons sugar.
- red onion – for the pickled onions that go on top.
- eggs – this helps as a binder for the breading on the ribs.
- soy sauce – this goes in the breading on the pork as well as in the sweet and sour sauce.
- flour – another ingredient necessary for the breading.
- panko bread crumbs – if you have never used panko breadcrumbs, they are flaky and crunchy and light. I love how crispy they keep things when you are frying.
- boneless pork chops – when I made this back in 2008, I used a pork loin that I cut into slices. But this time, I relied on 1-inch thick boneless pork chops and it was much easier.
- vegetable oil – I always use vegetable for frying – it is a neutral flavored and has a high smoke point.
- ketchup – this is my “cheater” ingredient in the recipe. Ketchup is just a great base to add to to make something different.
- brown sugar – I used this to sweeten up the sauce a little bit.
- rice – for serving. You can definitely use brown rice if that is what you prefer.
- broccoli – I like serving steamed broccoli, but you could probably use any sort of vegetable that you want.
How to Make Sweet and Sour Pork Rice Bowls
These Sweet and Sour Pork Rice Bowls are pretty simple to make.
- Make the pickled onions pouring some of the mirin over thinly sliced onions. Stir and let them sit to the side for a little bit so they can pickle.
- To make the pork, you coat each pork chop first in the flour, then in the egg, then finally into the panko breadcrumbs. Pan fry these in a heavy skillet over medium-high heat.
- The sauce is as easy as combining ketchup, brown sugar, and the mirin.
- Prepare your rice and your steamed broccoli.
- Serve the pork on the rice with some of the broccoli and some of the pickled onions. Drizzle the sweet and sour sauce over the top.
More Sweet and Sour Recipes
Sweet and Sour Meatballs
Sweet and Sour Chicken Recipe
Sweet and Sour Meatball Skewers
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Sweet and Sour Pork Rice Bowl
Ingredients
- 1/4 cup plus 1 tablespoon mirin*
- 1/2 cup thinly sliced red onion
- 2 large eggs
- 3 teaspoons low sodium soy sauce
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cups panko bread crumbs
- 4 1- inch thick boneless pork chops about 6 oz each
- 1/2 cup vegetable oil
- 1/4 cup ketchup
- 2 tablespoons light brown sugar
- 4 cups cooked white rice
- 2 cups cooked broccoli
Instructions
- In a small bowl, pour 1/4 cup of the miring over the onion and stir. Set it aside to marinate while you make the rest of the recipe.
- Place the eggs in a shallow bowl with 1 teaspoon of the soy sauce. Lightly beat the eggs. Place the flour, salt and pepper in another bowl, and the panko in a third bowl.
- Coat each pork chop in the flour, shaking off any excess. Then dip the pork in the egg mixture, letting the excess drip off, then coat with the panko.
- Heat the oil in a large heavy skillet over medium-high heat. Once hot and rippling, place the coated pork in the hot oil and cook, turning once, until golden and crisp and the internal temperature has reached 145ºF. Remove from the skillet and allow to sit for a few minutes.
- In a small bowl, stir together the ketchup, brown sugar, resining 1 tablespoon of mirin and remaining 2 teaspoons of soy sauce.
- Slice the pork. Divide the rice between 4 bowls. Top with the pork, 1/4 of the broccoli, and 1/4 of the onions. Top with the sweet and sour sauce.
duffy says
We were really excited to try this, but something just didn’t turn out. The sweet and sour sauce was way too ketchupy, and the onions were really overpowering. Then, my boyfriend was up all night with an upset stomach. we kept talking about whether or not we missed something, who knows.
ruthEbabes says
Yummmm! I’m about to get lunch and reading this before doing that was a bad idea, cos now all I want is this!!!! Sounds really tasty.