Green Onion and Salted Pork Rice Bowl

Steps

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1. 1
   Trim the root end of the green onion and cut it in half lengthwise. Finely mince the green onion, gently separating the layers of the white and green sections and rinsing to remove any dirt.
   ▶ ≈1:44
2. 2
   Separate the pork pieces and break up any clumps. Cut any large pieces into manageable bite-sized chunks, then lightly season with salt and pepper.
   ▶ ≈2:36
3. 3
   In a small bowl, mix the potato starch with 4 teaspoons of water and stir until well combined.
   ▶ ≈3:14
4. 4
   Heat 1/2 tablespoon of sesame oil in a frying pan over medium heat for about 30 seconds. Add the pork and stir-fry while breaking it apart with a spoon or chopstick. When the meat is about halfway cooked, add a small handful of the minced green onion and continue stir-frying until the pork is fully cooked.
   ▶ ≈3:28
5. 5
   Heat 1 teaspoon of sesame oil in a second frying pan over medium heat for about 30 seconds. Add all the remaining minced green onions and stir-fry. Once the onions begin to soften, add the grated garlic and stir gently to combine.
   ▶ ≈4:37
6. 6
   Add the sake, 100ml water, chicken stock powder, and salt, stirring well. Bring to a boil and let it bubble for about 30 seconds to cook off the alcohol.
   ▶ ≈5:18
7. 7
   Turn off the heat, add the lemon juice, and stir quickly. Pour in the potato starch mixture and stir vigorously until fully incorporated (adding it with heat off prevents lumps from forming). Turn the heat back on and simmer for about 30 seconds until the sauce thickens, then finish with black pepper to taste.
   ▶ ≈5:56
8. 8
   Place rice in a bowl, then top with the cooked pork. Pour the green onion salt sauce generously over everything. Sprinkle with additional black pepper to taste if desired, and serve immediately.
   ▶ ≈6:46