Pork Belly Onigiri Recipe

Name: Pork Belly Onigiri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce pork belly, cut in two; kosher salt, to taste; 1/4 cup sugar; 1 tablespoon Korean chile flake; 1/4 cup fish sauce; 1 tablespoon water; 1/4 cup white vinegar; 2 tablespoons negi (scallion) whites; 2 tablespoons garlic; 1 cup chile sauce base; 1 cup plus 2 tablespoons cucumber, sliced on a mandoline about 1/8-inch thick; 1/4 cup plus 3 tablespoons carrots, sliced on a mandoline about 1/8-inch thick; vegetable oil, enough to cover 2 inches of frying pan; 3/4 cup plus 1 tablespoon sushi rice; 1 tablespoon negi, chopped; 1 pinch bonito flake; 1/2 tablespoon furikake (Japanese seasoning mix commonly found at Asian markets); a few sprigs cilantro; 1/4 cup tamari

Servings: persons

1 ounce pork belly, cut in two
kosher salt, to taste
1/4 cup sugar
1 tablespoon Korean chile flake
1/4 cup fish sauce
1 tablespoon water
1/4 cup white vinegar
2 tablespoons negi (scallion) whites
2 tablespoons garlic
1 cup chile sauce base
1 cup plus 2 tablespoons cucumber, sliced on a mandoline about 1/8-inch thick
1/4 cup plus 3 tablespoons carrots, sliced on a mandoline about 1/8-inch thick
vegetable oil, enough to cover 2 inches of frying pan
3/4 cup plus 1 tablespoon sushi rice
1 tablespoon negi, chopped
1 pinch bonito flake
1/2 tablespoon furikake (Japanese seasoning mix commonly found at Asian markets)
a few sprigs cilantro
1/4 cup tamari

1
Combine the salt, sugar and chile flakes and mix well.
2
Combine fish sauce, water and vinegar and mix well.
3
Pour the vinegar mixture into the sugar mixture, and mix well.
4
Slice the negi whites into thin rounds, cutting across the stalk.
5
Peel and slice the garlic thinly, across the grain.
6
Add the garlic and negi to mixture, and mix well.
7
Refrigerate for later use.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 ounce pork belly, cut in two, kosher salt, to taste, 1/4 cup sugar, 1 tablespoon Korean chile flake, and more.

Yes, Pork Belly Onigiri falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Belly Onigiri

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