Ginger-soy pork and bell pepper rice bowl

Cut pepper and onion and mince ginger and garlic with clean tools (about 7 min). Keep raw-meat and produce tools separate. Prepare 300 g freshly cooked hot rice; rice cooking time is not included.

Heat 10 ml oil in a wide skillet over medium-high for 30 sec. Add 250 g pork; break into small crumbles and cook around 7–8 min. Verify thickest portion is at least 71°C/160°F with a thermometer; cook longer if not.

Add 80 g onion and 150 g pepper; stir-fry on medium for 3 min until onion turns translucent. Add 10 g ginger and 8 g garlic; cook 1 min without burning garlic.

Add 20 ml soy sauce and 30 ml water; stir and simmer about 1 minute. When the pepper is tender and the ground pork has reached at least 71°C in the center, divide 300 g freshly cooked hot rice between two bowls, top with the pork mixture and serve promptly.