serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Bowl Me Over
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g pork belly
- Salt, to season
- 6 cups cooked Japanese koshihikari rice
- 4 cups finely shredded cabbage
- ½ tsp sesame seeds
- 2 spring onions, thinly sliced
- Japanese mayonnaise, to serve
- Lemon wedges, to serve
For the tare
- 2 tsp vegetable oil
- 1 tsp sesame oil
- 2 tbsp sugar
- 2 garlic cloves, thinly sliced
- ¼ cup soy sauce
- 1 tbsp sake
- 1 tbsp mirin
Instructions
- To prepare the pork belly, use a sharp knife to remove the skin, then cut into ½ strips.
- To make the tare, heat the oils in a small saucepan over medium heat. When hot, add half the sugar with the garlic and cook, stirring, until the garlic is lightly browned. Pour in the remaining ingredients and simmer until reduced to about half and thickened (the consistency should resemble maple syrup).
- Heat a chargrill pan over high heat. Season the pork strips with salt, then grill until just cooked. Remove to a plate and spoon over some of the tare.
- Divide the rice between 4 serving bowls and top with shredded cabbage, followed by the pork. Drizzle with extra tare and sprinkle with the sesame seeds and spring onion. Serve the pork belly donburi with shredded cabbage with Japanese mayonnaise and lemon wedges.
Photography by Jiwon Kim.
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.
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Bowl Me Over
