Ming Tsai whips up this deliciously flavoursome dish in episode 4 of Simply Ming.


  • 1 cup naturally brewed rice vinegar

  • 1/2 brick palm sugar from 1 large brick

  • 1 pound pork butt, 1-inch cubes

  • 1 cup corn starch, plus some for slurry

  • 1 tablespoon minced ginger

  • 1 tablespoon minced garlic

  • 1 bunch scallions sliced thinly, separate white and green

  • 5 cups cooked rice, brown and white combined

  • 1 large yellow onion, 1 inch dice

  • 1 large carrot 1/4-inch bias cut

  • 2 tablespoons Wanjashan organic ponzu

  • 1 cup rough chopped fresh Ocean Spray cranberries

  • Canola oil

  • Kosher salt and freshly ground black pepper


  • 1.

    In a small saucepot, combine palm sugar and rice vinegar over low heat. Stir occasionally until palm sugar is dissolved, about 15 minutes.

  • 2.

    Meanwhile, season pork with salt and pepper and coat with cornstarch. Heat about 1-inch of oil in wok and shallow fry pork until golden, brown and delicious.

  • 3.

    Transfer pork to a heat-proof bowl. Discard oil. Wipe wok clean with a towel and place over heat. Lightly coat with oil and add ginger, garlic and scallion whites.

  • 4.

    Stir-fry and add onions and carrots and stir-fry. Deglaze with sweetened naturally brewed rice vinegar and ponzu and add cranberries. Bring to a simmer and reduce. Add back pork and rice; toss until hot.

  • 5.

    Garnish with scallion greens.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1402kj
  • Fat Total 108g
  • Saturated Fat 12g
  • Protein 30g
  • Carbohydrate 78g
  • Sugar 7g
  • Sodium 1648mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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