Hacked Sorrowful Rice

The Ingredients

• 1 pack kinzanji miso-marinated pork loin
• Neutral cooking oil, just a splash
• Sweet soy sauce
• Bok choy, chopped, stems and leaves separated
• Oyster sauce
• 1 egg
• Freshly cracked black pepper
• Hot steamed rice

The Process

1. Prep the pork. Use a butter knife or a spoon to gently scrape the thickest clumps of miso marinade off the pork slices, so the sugars don't instantly scorch in the pan.

2. The slow sear. Heat a light drizzle of neutral oil in a skillet over medium-low. Lay the pork down and let it fry slowly. You want the fat to render and the miso to caramelize into a deep, sticky crust.

3. The char siu lacquer. Right before the pork finishes, hit the pan with a generous drizzle of sweet soy sauce. Let it bubble up and coat the meat for about 15 seconds. Move the pork to a cutting board, leaving the sticky drippings in the pan.

4. The glossy greens. Keep the heat at medium and toss the bok choy stems into the leftover miso-soy drippings. Add a tiny splash of water and cover for 30 seconds to steam. Uncover, toss in the leaves, add half a teaspoon of oyster sauce, and toss until wilted and glossy. Remove from the pan.

5. The cinematic egg. Wipe the pan, or grab a small clean one. A little more oil over medium-high. Fry the egg so the edges go violently crisp and jagged while the yolk stays completely runny. Finish with freshly cracked black pepper.

The Assembly

Lay down a generous bed of hot steamed rice. Slice the rested pork into thick strips and fan them across one side of the bowl. Tuck the umami-glazed bok choy along the edge. Drop the crispy fried egg dead centre, and pour any juices left on the cutting board or in the pan right over the top.