A hearty and satisfying dish made with tender pork belly cubes simmered in a sweet soy-ginger glaze. Thanks to the cornstarch coating and quick simmer, the meat becomes glossy, soft, and flavorful in just 5 minutes. Topped with a hot spring egg, this rice bowl is pure comfort food.
10 minutes
coto
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- steamed rice, as needed
- 10 oz pork belly block
- 2 hot spring eggs
- 1 tbsp. cornstarch
- salt and pepper, to taste
- A3 tbsp. water
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. mirin
- A1 tbsp. sugar
- A1 tbsp. soy sauce
- A2 tsp. grated ginger
- 1 tsp. sesame oil (for cooking) (optional)
- blanched spinach, for garnish (optional)
INSTRUCTIONS
- 1
Prep the pork
Cut pork belly into 1/2-inch cubes. Season with salt and pepper, then coat evenly with cornstarch.
- 2
Cook the pork
Heat 1 tsp. sesame oil in a skillet over medium heat. Add the pork and sear until all sides are lightly browned.
- 3
Simmer
Wipe off any excess oil from the skillet with a paper towel. Add all the A ingredients (water, sake, mirin, sugar, soy sauce, and ginger). Simmer on low heat for about 5 minutes, or until the sauce thickens and the pork is well-glazed.
- 4
Assemble the bowl
Place steamed rice into bowls. Spoon the pork and sauce over the top, then finish with a hot spring egg. Garnish with spinach if desired.
RecipeID
37
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.