Japanese · Dinner
Simmered Pork Belly Rice Bowl
Pork belly cubes braised in a soy, mirin and sake broth sweetened with sugar until tender and glazed, served over steamed short-grain rice with a soft-simmered egg, scallion and shredded nori. Rooted in Japanese home cooking, the dish balances rich fat against sweet-salty sauce and fluffy rice.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
735Calories
35.2gProtein
42.1gFat
58.4gCarbs
15.8gSugar
1.6gFiber
2180mgSodium
466mgChol
15.9gSat Fat
580mgPotassium
80mgCalcium
2.9mgIron
1.4mcgVitamin B12
2.1mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Cut the pork belly into 1-inch cubes and pat dry with paper towel so it sears rather than steams.
2
Sear
Heat sesame oil in a small heavy pot over medium-high heat and sear pork cubes 3–4 minutes, turning, until browned on most sides.
3
Simmer
Add soy sauce, mirin, sake, sugar, stock and ginger slices, bring to a boil over high heat, then reduce to low, cover partially, and simmer 60 minutes until pork is fork-tender and fat looks translucent.
4
Reduce
Uncover the pot, raise heat to medium and reduce the sauce 8–10 minutes, stirring occasionally, until it thickens into a glossy glaze.
5
Plate
Mound rice in a bowl, top with glazed pork belly, egg, and sauce, then scatter sliced scallion and nori strips on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 4 tbsp4 tbsp sake
- 2 tbsp2 tbsp sugar-white
- 1 cup240ml chicken stock
- 6 slices6 slices ginger-fresh
- 22 scallion
- 22 eggs
- 1 1/2 cup300g white-rice-cooked
- 22 sheet nori
- 2 tsp2 tsp sesame-oil
