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In a bowl, combine the thinly sliced pork belly with the marinade ingredients: 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sake, 1 teaspoon grated ginger, 1 clove minced garlic, 1 tablespoon sesame oil, and 1 teaspoon cornstarch. Mix thoroughly to ensure the pork is well coated, then set aside.

In a separate bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon sugar, 1/2 teaspoon dashi powder, and 100 ml water. Set aside.

Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced onion and cook for 3-4 minutes until it becomes softened and translucent.

Add the marinated pork belly to the pan with the cooked onions. Cook for 2-3 minutes, stirring occasionally, until the pork is browned on all sides.

Pour the prepared sauce over the pork and onions in the pan. Bring to a simmer and continue to cook for 5-7 minutes, or until the sauce has thickened and beautifully coated the pork.

Ladle the cooked pork and sauce generously over a bed of freshly cooked rice in a bowl.

Finish by garnishing with chopped spring onion, a sprinkle of sesame seeds, and a dash of chilli powder for an extra kick.


In a bowl, combine the thinly sliced pork belly with the marinade ingredients: 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sake, 1 teaspoon grated ginger, 1 clove minced garlic, 1 tablespoon sesame oil, and 1 teaspoon cornstarch. Mix thoroughly to ensure the pork is well coated, then set aside.

In a separate bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon sugar, 1/2 teaspoon dashi powder, and 100 ml water. Set aside.

Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced onion and cook for 3-4 minutes until it becomes softened and translucent.

Add the marinated pork belly to the pan with the cooked onions. Cook for 2-3 minutes, stirring occasionally, until the pork is browned on all sides.

Pour the prepared sauce over the pork and onions in the pan. Bring to a simmer and continue to cook for 5-7 minutes, or until the sauce has thickened and beautifully coated the pork.

Ladle the cooked pork and sauce generously over a bed of freshly cooked rice in a bowl.

Finish by garnishing with chopped spring onion, a sprinkle of sesame seeds, and a dash of chilli powder for an extra kick.
