143min 4 ppl
Butadon
21 minutes
4 people
Easy≤30 min & ≤6 steps
21 min · 5 steps
Easy: ≤30 min and ≤6 steps
620 kcalper person
Protein 28g
Carbs 76g
Fats 20g
About this dish
Thin slices of pork belly marinated in soy, mirin and ginger, then seared until caramelised at the edges and piled over rice. A Hokkaido favourite, quicker than gyudon's simmer.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesgrated2
- Fresh Gingergrated10 g
- Spring onionssliced1
Meat & Poultry
- Pork Bellyvery thinly sliced500 g
Dried Goods
- Short-grain rice300 g
- Caster sugar20 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake20 ml
Utensils
- Large frying pan
- Mixing bowl
- Meat thermometer
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Combine the soy sauce, mirin, sake, sugar, garlic and ginger in a bowl, add the pork slices, and toss to coat; marinate for 10 minutes.
Approx. 5 minutes
3
Heat a large frying pan over medium-high heat and cook the pork slices in batches for 2 minutes on each side, checking a slice reaches 63°C with a meat thermometer, until caramelised at the edges.
Approx. 8 minutes
4
Pour any remaining marinade into the pan and simmer for 2 minutes until thickened and glossy, then toss the pork back through.
Approx. 2 minutes
5
Divide the rice between bowls, top with the glazed pork, and scatter with sliced spring onion.
Approx. 3 minutes
