A pork belly recipe that's easy to make in a rice cooker. The melt-in-your-mouth braised pork belly is a perfect match for rice. Enjoy an authentic flavor with ease, even on busy days. It's also great for meal prep and a dish that the whole family will love. Give it a try!
Ingredients
Main Ingredients (4 servings)
- Pork Belly Block 500g
- Hard-boiled Eggs 4
- Green parts of Leek 1 stalk
- Ginger 20g
- Garlic 2 cloves
Seasonings
- [A] Cooking Sake (Rice Wine) 100ml
- [A] Mirin (Sweet Rice Wine) 3 tbsp
- [A] Honey 1 tbsp
- Water 400ml
- Soy Sauce 4 tbsp
- Vegetable Oil 1 tbsp
Steps
- Thinly slice 20g ginger.
- Crush 2 cloves of garlic with the flat side of a knife and remove any sprouts.
- Cut the 500g pork belly block into 3-4cm pieces.
- Heat 1 tbsp vegetable oil in a frying pan over medium heat for 30 seconds.
- Place the pork belly, fat side down, in the frying pan and sear over medium heat until browned on all sides.
- Flip and sear the other side, then remove the meat once lightly browned.
- Arrange the seared pork belly in the inner pot of the rice cooker.
- Add 400ml water, 100ml cooking sake (rice wine), 3 tbsp mirin (sweet rice wine), and 1 tbsp honey to the inner pot and mix lightly.
- Add the sliced ginger, crushed garlic, and the green parts of 1 leek.
- Set the inner pot in the rice cooker and cook for 60 minutes.
- Once cooking is complete, add 4 tbsp soy sauce and gently mix.
- Add 4 hard-boiled eggs and cover with kitchen paper.
- Return to the rice cooker and cook on the normal setting for 40 minutes.
- Open the lid after cooking and let it cool slightly.
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