Cubed Pork Belly Rice Bowl

1. 1

   Cut the thick pork belly into about 1.5 cm cubes.

2. 2

   Make the sauce by combining 2 tablespoons of Japanese Worcestershire sauce, 1 tablespoon of mirin, 1 teaspoon of miso, and garlic.

3. 3

   Fry the diced pork belly in a frying pan until crispy brown and the oil has rendered.

4. 4

   Blot the oil from the pan with paper towels.

5. 5

   Pour in the sauce, reduce it a little and coat the pork with the sauce thoroughly.

6. 6

   Put hot rice in a bowl and sprinkle with the shredded nori.

7. 7

   Place an egg on top and arrange the pork around the egg.

8. 8

   Garnish with chopped scallions.

9. 9

   Drizzle over the sauce from the frying pan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.