Combine the ingredients for the sauce beforehand. Heat the oil in a skillet and sauté the garlic over medium heat until fragrant.
Season the pork with salt and pepper. Coat thinly with cake flour (optional), and add it into the skillet and sauté it. The pork should look like this.
Once the pork is cooked through, add the spinach and sauté gently. It only takes a few seconds.
Mix the premade sauce one more time, and swirl in the sauce into the skillet. When the sauce comes to a boil, turn off the heat. The pork topping is done.
Place the melting type cheese on the rice and microwave it for a short amount of time.
Add the pork topping on top. Make a dent in the middle and drop on a soft poached egg. Sprinkle on some mayonnaise or nori seaweed if desired.
Story Behind this Recipe
I always have mango chutney left over after I make soup curry. "I should use it up!" , I thought, and used it on the pork rice bowl that I normally make.... yet it was not quite as delicious as I had hoped. So I added some curry powder and it came out great. I guess the chutney doesn't really work without a curry flavor.
If you dislike the bitterness of the spinach, cut the spinach into desirable lengths, soak in water for about 2 to 3 minutes, and drain really well. You may not notice the bitterness after this.