Buta Shogayaki with Rice

Ingredients

Quantities are for one portion.

• 150 gthinly sliced pork belly
• 20 gwhite cabbage, shredded
• 1 tbspmirin
• 70 gdry white rice
• 1onion, sliced
• 15 mlsoy sauce
• 1 tbspsake
• 1 tspgrated ginger

Method

1. Rinse the white rice and steam it until fluffy. Keep warm.
2. In a small bowl, mix the soy sauce, mirin, sake, and grated fresh ginger.
3. Heat a pan without extra oil. Fry the thinly sliced pork belly until it browns and renders its fat.
4. Add the sliced onion to the pan with the pork, cooking until soft and slightly charred.
5. Pour the ginger-soy mixture over the pork and onions.
6. Let the sauce bubble and reduce, coating the meat in a dark, sticky glaze.
7. Serve the hot ginger pork alongside the steamed rice and a pile of crisp shredded cabbage.