A super cost-effective and satisfying Ankake Pork Belly and Napa Cabbage Donburi that's ready in just 10 minutes. Packed with napa cabbage and pork belly, this Chinese-inspired dish is so good, you won't be able to stop eating!
Ingredients
Main Ingredients (2 servings)
- Pork Belly 150g
- Napa Cabbage 300g
- Potato Starch 1 tbsp
- Cooked Rice
Seasonings
- Sesame Oil 2 tsp
- [A] Water 200ml
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Oyster Sauce 1 tbsp
- [A] Chinese Chicken Stock Powder 1 tsp
- [A] Grated Garlic 1 tsp
- [A] Grated Ginger 1 tsp
- Ichimi Togarashi (Japanese Chili Powder)
Steps
- In a bowl, combine Water 200ml, Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 1 tbsp, Oyster Sauce 1 tbsp, Chinese Chicken Stock Powder 1 tsp, Grated Garlic 1 tsp, Grated Ginger 1 tsp, and Potato Starch 1 tbsp. Mix well.
- Cut the Pork Belly 150g into 3cm pieces.
- Cut the Napa Cabbage 300g into 2-3cm pieces.
- Heat Sesame Oil 2 tsp in a frying pan over medium heat.
- Once the pan is hot, add the cut Pork Belly and stir-fry until it changes color.
- Once the pork has changed color, add the cut Napa Cabbage and toss briefly to combine.
- Cover with a lid and steam-fry over medium-low heat for 6 minutes. (Key Tip!) Stir everything halfway through to ensure the cabbage cooks evenly.
- Once the napa cabbage has softened, stir the prepared sauce mixture well and pour it into the frying pan.
- Increase heat to medium-high or high and stir until the sauce thickens.
- Serve the sauce over bowls of cooked rice.
- Garnish with Ichimi Togarashi to your liking, and enjoy!
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