Description
This one-pot skillet features seared pork balanced by sweet-tangy ketchup, smoky notes from high-heat searing, and umami depth from soy sauce and gochujang. Canned mixed vegetables and dried onions provide hearty texture while eggs stirred in at the end create richness. Drawing from Filipino, Spanish, and Southern influences with Korean and Japanese accents, it delivers bold comfort in under 45 minutes for two.
Cultural Background
The dish fuses Filipino arroz-style rice skillets often brightened with tomato or ketchup elements from Spanish colonial influences, Southern American one-pan pork and rice comfort foods, and modern Asian fusion via gochujang for heat and sesame oil for aroma. Pork rice dishes appear across East and Southeast Asian traditions as quick home meals using pantry staples, while the ketchup tang echoes American adaptations of sweet-sour pork. Eggs added at the end mirror classic fried rice techniques from Chinese and Korean kitchens adapted into a simmered skillet format.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 35 minutes
TOTAL TIME: 45 minutes
SERVINGS: 2
DIFFICULTY: Easy
Ingredients
- 12 ounces pork (shoulder or tenderloin, cut into 1/2-inch cubes)
- 1 cup uncooked white rice (rinsed until water runs clear)
- 2 large eggs (beaten)
- 2 tablespoons dried chopped onions
- 2 teaspoons minced garlic
- 3 tablespoons soy sauce (divided)
- 1/4 cup ketchup
- 1 tablespoon gochujang (adjust for spice level)
- 1 tablespoon sesame oil
- 1 can (15 ounces) mixed vegetables (drained)
- 2 cups water or low-sodium broth
- 1 tablespoon neutral oil (for searing, if needed beyond sesame)
Instructions
- Heat sesame oil in a large skillet or deep sauté pan over medium-high heat until shimmering, about 1 minute. Add pork cubes in a single layer and sear undisturbed for 3-4 minutes until browned and slightly caramelized on the bottom for smoky flavor, then stir and cook 2 more minutes until mostly cooked through.
- Reduce heat to medium and add dried chopped onions and minced garlic. Stir for 1 minute until fragrant, rehydrating the dried onions slightly with pan moisture.
- Stir in the rinsed rice, 2 tablespoons soy sauce, ketchup, and gochujang. Cook 1 minute to toast the rice lightly and coat everything evenly.
- Add the drained canned mixed vegetables and 2 cups water or broth. Bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed, stirring once halfway to prevent sticking.
- Uncover and push rice mixture to the sides of the skillet. Add beaten eggs to the center and scramble gently for 1-2 minutes until just set but still creamy.
- Stir the eggs into the rice and pork. Add remaining 1 tablespoon soy sauce, taste, and adjust seasoning. Cook uncovered 1-2 minutes more to thicken any excess liquid and meld flavors. Remove from heat and let rest 2 minutes before serving.
Tips
- Pat pork dry before searing and use high heat initially to develop deep smoky crust without overcooking the interior.
- Avoid stirring the rice too frequently during simmering to prevent gummy texture; one gentle stir midway is sufficient.
- For lower carbs, substitute half the rice with cauliflower rice added in the last 5 minutes of cooking.
Nutrition
Calories: 720
Protein: 38g
Carbs: 72g
Fat: 28g
Tags
Meat dish, Breakfast, Lunch, Dinner, Japanese, Korean, Mongolian, Okinawan, Thai, Filipino, Italian, Welsh, Mediterranean, Irish, Dutch, Portuguese, Basque, Spanish, Belgian, Polish, Scottish, Swiss, Soul Food / African American, Cajun/Creole, Tex-Mex, Pacific Northwest American, Hawaiian, Cuban, Puerto Rican, Modern Asian Fusion, Chicken, Beef, Pork, Fish, Eggs, Shrimp or Prawns, Pasta, Rice, Bread or flatbread, Asian noodles, Potatoes, Tortillas, Pizza dough or focaccia base, Keto/Low-Carb, Sweet, Savory/Umami, Spicy, Tangy/Citrusy, Comfort Food, Bold/Complex, Smoky, Light/Clean, Herby/Fresh, Rich/Creamy, Quick and Easy, One-Pot or One-Pan, Slow-Cooked or Braised, Stir-Fry or Wok, Under 1 hour, 2+ hours, slow cooking is fine