This hearty dish features crisp mung bean sprouts topped with juicy pork and coated in a rich, savory sauce. It's a satisfying main dish that's perfect with both rice and a drink. For an extra-indulgent touch, add a hot spring egg (onsen tamago) on top—it takes the dish to the next level.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 6 1/4 oz thinly-sliced pork loin
- 1 bag of mung bean sprouts
- Salt and pepper (to taste)
- All-purpose flour (as needed)
- 1 tsp. sesame oil
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. mirin
- A1 tbsp. oyster sauce
- A1/2 tsp. sugar
- A1 tsp. miso
- A1 tsp. garlic paste
- 2 hot spring eggs
- Chopped green onions (to taste)
INSTRUCTIONS
- 1
Cut the pork slices into 2–3 bite-sized pieces. Season lightly with salt and pepper, then sprinkle with a small amount of flour.
- 2
Heat half of the sesame oil (1/2 tbsp.) in a skillet over medium heat. Add the bean sprouts and stir-fry for 1–2 minutes until just tender. Season with salt and pepper, then transfer to serving plates.
- 3
In the same skillet, add the remaining sesame oil (1/2 tbsp.). Add the pork and cook over medium heat, breaking it apart as it cooks. Once the pork is cooked through, add the mixed sauce ingredients A (sake, mirin, oyster sauce, sugar, miso and garlic) and stir-fry until the sauce is reduced and thoroughly coats the pork.
- 4
Top the stir-fried bean sprouts with the pork. Add a hot spring egg and sprinkle with chopped green onions, if desired.
- 5
How to make hot spring eggs (onsen tamago) – optional: Bring a small pot of water to a boil, then turn off the heat. Gently lower the eggs in with a ladle and let sit for 12 minutes.Cool under running water.
RecipeID
59
Tips & Notes
・ You can substitute pork loin slices with pork belly, thinly-sliced pork shoulder, or even shredded pork cutlets.
・ The egg is optional, but highly recommended for added richness.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."