serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Ginger
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tsp vegetable oil
- 500 g skinless and boneless pork belly, thinly sliced
- 1 brown onion, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp sake
- 1 tbsp sugar
- 2 tbsp grated ginger (including its juice)
- ¼ head cabbage, finely shaved
- cherry tomatoes, to serve
- Japanese mayonnaise, to serve
- shichimi togarashi (Japanese seven spice), to serve
- hot cooked Japanese rice, to serve
Instructions
- Heat a large frying pan over high heat. Add the oil, then the pork belly and fry for a few minutes or until light golden. Scatter the onion over the top and fry until starting to soften. Add the soy sauce, mirin, sake, sugar and ginger and bring to a simmer. Simmer until reduced and coating the pork.
- Serve the pork with the shaved cabbage, cherry tomatoes, mayonnaise, Japanese seven spice and hot steamed rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ginger
