500g Pork Scotch Fillet (cubed)
100g Spinach Leaves
200g Long Grain Rice
Sliced Spring Onion (for Garnish) **Slice on a long angle for added flair
2 Large Eggs (at room temperature)
250mL Soy Sauce
200mL Cooking Sake
50g Brown Sugar
- Put a heavy-based frypan on the highest heat setting your stovetop will allow (for electric, Gas stoves set to Mid-High), and let it heat right up (continue with the other steps while this is happening, as this is for the pork and final stages)
- Place the rice and water in a small pot and leave covered, allowing to come to the boil and sit for 3 minutes before reducing to a simmer.
- In a third pot, add the ingredients for the glaze together and cook over a medium heat, stirring until all of the sugar has dissolved. Remove from heat and pour into a container, setting aside to cool slightly.
- Rinse the glazing pot out well and fill with enough water to boil your two eggs. Remember, adding cold eggs to boiling water runs the risk of cracking your eggs, so it’s important to let your eggs come to room temperature to be on the safe side.
(~9-10 minutes for hard boiled eggs)
- Add your spinach to your scorching hot frypan along with two tablespoons of your teriyaki glaze mix until the Spinach has wilted (This should only take about 20 seconds) and place to the side of your serving bowl.
(This can be allowed to cool down as it will have hot pork, rice and glaze poured over it soon enough)
- Add a tablespoon of vegetable oil to the frypan and reduce the stovetop to a medium-high heat, adding your pork and turning quickly so as not to get too much colour on the meat. When it is cooked to the rare stage, pour in 3/4 of your glaze, turning the pork through the now bubbling liquid. (This is the important stage, as you don’t want to overcook your pork!)
- Cooking time will depend on your cube sizes, so just keep checking it as it cooks. It is time to remove the pork (leaving the bubbling glaze in the pan) when it is slightly pink in the middle (as this will continue cooking from the residual heat).
- Let the glaze continue thickening while you place the rice (which should be ready by now) next to the Spinach.
- Slice your spring onion and toss with the cooked pork, placing on top of the rice.
- When you’re ready to eat and the glaze is a thick, syrupy consistency, pour all over the dish, adding a split egg per bowl and serve immediately.