Here's an exquisite Pork Bowl recipe from culinary researcher Kouta Kenta, easy to make with thinly sliced pork. The special sweet and savory sauce coats the pork perfectly, making it a dish you won't be able to stop eating. Simple yet deeply flavorful, it's perfect for everyday meals and bento boxes.
Ingredients
Main Ingredients (2 servings)
- Thinly sliced pork belly: 200g
- Warm cooked rice: (to taste)
- Shredded green onion: 10cm
- Roasted seaweed: 1 sheet
Seasonings
- [A] Grated garlic: 1 clove
- [A] Cooking Sake (Rice Wine): 2 tbsp
- [A] Soy Sauce: 2 tbsp
- [A] Mirin (Sweet Rice Wine): 2 tbsp
- [A] Sugar: 1 tsp
Steps
- In a bowl, combine 1 clove grated garlic, 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), and 1 tsp Sugar. Mix well to create the sauce.
- Cut 200g thinly sliced pork belly into bite-sized pieces and marinate them in the prepared sauce.
- Heat a frying pan. Without adding oil, place the marinated thinly sliced pork belly one slice at a time. This is the key! Carefully laying each slice and grilling enhances the savory aroma.
- Grill the pork until it develops a nice golden-brown color. Be mindful of the heat to prevent burning, as the pork can char easily.
- While the pork is grilling, prepare the bowls by portioning warm cooked rice.
- Tear 1 sheet of roasted seaweed by hand and spread it over the rice. This is the key! The seaweed and rice will absorb the sauce, making it delicious.
- Briefly grill the other side of the pork. Once both sides are cooked through, generously place the pork on top of the rice with the roasted seaweed.
- Add the remaining sauce from the frying pan where the pork was cooked and simmer it slightly. If the pan has burnt bits or excess fat, lightly wipe it clean before adding the sauce.
- Once the sauce thickens, turn off the heat and pour half of it over the pork on the rice bowls.
- Garnish with 10cm shredded green onion as desired, and it's ready to serve!
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