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Shred the cabbage using a mandoline or thinly slice it with a knife. Set the shredded cabbage aside.

In a small bowl, combine the soy sauce and mirin. Set aside.

Place a non-stick skillet over medium heat. Add the thinly sliced pork belly in batches, ensuring not to overcrowd the pan. Cook for about 30-60 seconds per side, until cooked through and lightly browned. Remove the cooked pork belly to a plate and repeat with remaining batches.

Once all the pork belly is cooked and removed, carefully wipe up any excess oil in the pan with a paper towel.

Add the butter to the cleaned skillet. Once the butter is melted, pour in the prepared soy sauce and mirin mixture.

Allow the sauce to reduce until it becomes thick and syrupy, which should take about 2-3 minutes. Return the cooked pork belly to the pan with the reduced sauce and toss to ensure each piece is thoroughly coated.

Divide the cooked rice into four serving bowls. Add a thin layer of the reserved shredded cabbage on top of the rice in each bowl. Arrange the sauced pork belly on top of the cabbage, making sure to spoon a little extra sauce from the pan over the pork belly in each bowl.

Garnish with chopped green onion, if desired. Serve immediately and enjoy!


Shred the cabbage using a mandoline or thinly slice it with a knife. Set the shredded cabbage aside.

In a small bowl, combine the soy sauce and mirin. Set aside.

Place a non-stick skillet over medium heat. Add the thinly sliced pork belly in batches, ensuring not to overcrowd the pan. Cook for about 30-60 seconds per side, until cooked through and lightly browned. Remove the cooked pork belly to a plate and repeat with remaining batches.

Once all the pork belly is cooked and removed, carefully wipe up any excess oil in the pan with a paper towel.

Add the butter to the cleaned skillet. Once the butter is melted, pour in the prepared soy sauce and mirin mixture.

Allow the sauce to reduce until it becomes thick and syrupy, which should take about 2-3 minutes. Return the cooked pork belly to the pan with the reduced sauce and toss to ensure each piece is thoroughly coated.

Divide the cooked rice into four serving bowls. Add a thin layer of the reserved shredded cabbage on top of the rice in each bowl. Arrange the sauced pork belly on top of the cabbage, making sure to spoon a little extra sauce from the pan over the pork belly in each bowl.

Garnish with chopped green onion, if desired. Serve immediately and enjoy!
