Ingredients
Main Ingredients (2-3 servings)
Seasonings
Steps
- Finely slice the green onion (1/2 stalk) by making a single cut along one side to remove the core, then thinly slice diagonally. This technique creates long, curved strands of green onion that are easy to plate.
- Thinly slice the cucumber (1/2) diagonally, then cut into thin strips. Keeping the skin on for these strips will give a nice green appearance on both sides.
- Briefly soak the sliced green onion and cucumber in water, then immediately drain in a colander and chill in the refrigerator. Avoid soaking for too long as it can diminish the vegetables' aroma. Chilling ensures a crisp texture.
- In a bowl, combine tube mustard (1/2 tbsp), water (1 tsp), and vinegar (1 tbsp). Mix well to create the mustard-vinegar sauce. Tube mustard retains its sharp spiciness. Adding vinegar provides a refreshing tang.
- Cut the pork belly slices (300g) into approximately 10cm lengths. Gently separate the slices. While pork belly offers the best fat balance for this dish, pork loin or chicken can also be used for a delicious result.
- Heat vegetable oil (1 tbsp) in a frying pan over medium heat. Add the pork belly, season with a pinch of salt and black pepper, and stir-fry.
- Once the pork belly changes color and is no longer clumped together, and has developed some browning, carefully blot away any excess oil with paper towels. Thinly sliced meat can become tough if overcooked, so proceed to the next step once browned.
- Reduce the heat and add sugar (1 tbsp), tossing to coat the pork. Then, add cooking sake (1 tbsp), mirin (1 tbsp), soy sauce (2 tbsp), and grated garlic (1 tsp). Return the heat to medium and stir-fry to quickly coat the pork with the sauce. Keep the heat low initially to prevent the seasonings from burning. Once all seasonings are added, increase heat to medium and rapidly cook to ensure the sauce adheres well.
- When the sauce has thickened and coated everything, finish with a pinch of black pepper. Mustard loses its pungent flavor when cooked, so it's added at the end to maintain its sharp kick.
- Arrange the stir-fried pork belly on a serving plate. Top with the chilled green onion and cucumber.
- Drizzle the prepared mustard-vinegar sauce over the pork and garnish with white sesame seeds (a pinch) to complete the dish. The vinegar makes it delightfully refreshing. Add more mustard if you love a spicy kick. Feel free to add other herbs like myoga or shiso for extra flavor.
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