Ryuji's "Pork Bakatare Stir-fry," using Ebara Ogon no Aji sauce, is a super easy recipe that uses pork belly directly from its pack. Simply marinate it in the special Bakatare sauce and then bake. The rich sauce, packed with garlic and fruit umami, makes the pork tender and juicy, creating a dish that's perfect with rice. It also minimizes washing up, making it ideal for busy days.
Ingredients
Main Ingredients (2 servings)
- Pork belly 300g
- Shredded cabbage to taste
- Garlic 5g
- Mayonnaise to taste
- Shichimi Togarashi (Japanese seven-spice blend) to taste
Seasonings
- [A] Ogon no Aji (Golden Taste) medium hot 3 tbsp
- [A] Vinegar 1 tbsp
- [A] Oyster sauce 1 tbsp
- [A] Pepper 6 dashes
- Oil a small amount
Steps
- Prepare pork belly 300g in its original pack, along with shredded cabbage and garlic 5g.
- In the pack containing the pork belly, add Ogon no Aji (Golden Taste) medium hot 3 tbsp, vinegar 1 tbsp, oyster sauce 1 tbsp, grated garlic 5g, and pepper 6 dashes.
- Gently lift and return the pork from the bottom of the pack repeatedly to coat it thoroughly with the sauce. Pro Tip! By letting the sauce soak into the pork without breaking up the chunks, it will turn out tender while still having a satisfying bite.
- Marinate the pork in the sauce for 15 minutes. Pro Tip! You can also transfer it to a freezer bag in this state for frozen storage. When ready to eat, thaw it in the refrigerator before baking for delicious results.
- Heat a small amount of oil in a frying pan over medium heat.
- Place the marinated pork directly from the pack into the frying pan without breaking it apart, and cook.
- Once one side is browned, flip it boldly with a spatula or similar utensil.
- If desired, pour about 2 tbsp of the remaining sauce over the pork and reduce.
- Plate the cooked pork on top of the shredded cabbage already on a dish.
- Top the plated pork with mayonnaise and Shichimi Togarashi (Japanese seven-spice blend), if desired.
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