Name: Shadow Elf Sesame Pork Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Japanese, Korean
Ingredients: 12 oz sliced pork belly cut into bite-sized pieces; 1 can Spam cubed into bite-sized pieces; 2 cups uncooked white rice rinsed until water runs clear; 3 cups chicken broth from the 32 oz container; 12 oz frozen edamame; 12 oz frozen California veggie mix; 4 large eggs beaten; 4 tbsp minced garlic; 1/4 cup soy sauce; 3 tbsp toasted sesame oil; 1 tsp crushed red pepper or to taste; 1/2 tsp salt optional to taste

Description

This one-pot Instant Pot fusion dish combines the bold, savory essence of Korean pork belly stir-fry with the nutty, umami-rich profile of Japanese sesame-soy rice. Tender sliced pork belly and cubed Spam mingle with frozen edamame and California veggie mix in a chicken broth base infused with garlic, soy sauce, toasted sesame oil, and crushed red pepper for deep flavor with almost no chopping. Pressure cooking yields fluffy, integrated rice perfect for a quick, hearty dinner serving 5-6.

Cultural Background

Korean cuisine features prominently in the pork belly component, drawing from traditions like samgyeopsal grilling or spicy stir-fries where fatty pork is cooked with bold seasonings such as garlic, soy, and chili for communal meals. Japanese influences appear in the sesame-soy rice preparation, reminiscent of takikomi or gomoku rice where ingredients are cooked together in seasoned broth for harmonious flavors. This fantasy tavern-inspired fusion blends East Asian immigrant adaptations in modern kitchens, using accessible pantry staples like Spam for a creative, achievable twist on stir-fry rice bowls.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

12 oz sliced pork belly cut into bite-sized pieces
1 can Spam cubed into bite-sized pieces
2 cups uncooked white rice rinsed until water runs clear
3 cups chicken broth from the 32 oz container
12 oz frozen edamame
12 oz frozen California veggie mix
4 large eggs beaten
4 tbsp minced garlic
1/4 cup soy sauce
3 tbsp toasted sesame oil
1 tsp crushed red pepper or to taste
1/2 tsp salt optional to taste

Instructions

Set the Instant Pot to sauté mode on normal heat. Add the sliced pork belly pieces and cook for 4-5 minutes, stirring occasionally, until lightly browned and some fat renders.
Add the cubed Spam and minced garlic to the pot. Sauté for another 2-3 minutes until fragrant and the meats are lightly crisped on edges.
Stir in the soy sauce, 2 tbsp of the toasted sesame oil, and crushed red pepper. Cook for 1 minute to combine flavors.
Add the rinsed rice and stir to coat evenly with the sauce and meats. Pour in the 3 cups chicken broth and stir once to distribute.
Add the frozen edamame and frozen California veggie mix on top without stirring. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and fluff the rice gently with a fork.
Stir in the beaten eggs while the rice is hot to create a creamy, integrated texture, or push rice aside and scramble the eggs directly in the pot on sauté mode for 2 minutes if preferred. Drizzle with the remaining 1 tbsp toasted sesame oil and adjust seasoning with salt or more red pepper if needed. Serve immediately.

Tips

- Rinse the rice thoroughly to prevent gumminess and ensure fluffy results in the pressure cooker.
- Do not stir the frozen vegetables into the rice before cooking to avoid a mushy texture from excess moisture.
- For a milder version, reduce crushed red pepper or substitute with black pepper from generic spices.

Nutrition

Calories: 520
Protein: 28g
Carbs: 48g
Fat: 24g