Pan-Fried Ginger Pork Belly

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

¼ head green cabbage (11 oz, 312 g) 11 312

1 Tokyo negi (naga negi; long green onion) (or use 2–3 green onions; you’ll need about 4–6 Tbsp chopped) 2–3 4–6

2 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob) 1 2.5

8 oz sliced pork belly (cut in half or smaller, if needed)

3 Tbsp sake

3 Tbsp mirin

2 tsp sugar

2 Tbsp soy sauce (or use GF soy sauce for gluten-free)

Instructions

Gather all the ingredients.

Make the sauce. In a bowl or a liquid measuring cup, combine 3 Tbsp sake, 3 Tbsp mirin, 2 tsp sugar, and 2 Tbsp soy sauce. Mix well. Divide into 2 portions. Tip: You can save the sauce for up to a week.

Cut off the core of ¼ head green cabbage and shred the cabbage into thin slices. I like using a cabbage slicer that yields superfine shredded cabbage.

Cut 1 Tokyo negi (naga negi; long green onion) until you have about 4–6 Tbsp chopped negi (or as much as you‘d like to use). Here, I use about 2–3 Tbsp of chopped negi per serving. Peel and grate the ginger knob until you have 2 tsp ginger (grated, with juice); you‘ll need about 1 tsp per serving.

To Cook Each Serving

I‘m cooking one serving at a time. Heat a nonstick frying pan on medium-high heat. Divide the 8 oz sliced pork belly pieces into 2 portions. Add one portion of pork to the pan without overlapping the meat too much. It’s okay if it does a little bit. Once the oil starts to render from the pork, add in one serving of the sauce. Note: If you’re using a stainless steel frying pan or cast iron skillet, I recommend applying a little bit of oil first. The oil from the pork belly should be enough to cook the meat without sticking to the pan.

Then, add 1 tsp grated ginger with juice and 2–3 Tbsp chopped negi.

Mix the ginger and negi in the sauce. Flip the meat once in a while to cook thoroughly.

To Serve

Place 1 serving of shredded cabbage on an individual plate and transfer the Pan-Fried Ginger Pork Belly and sauce. Repeat to cook the remaining serving. Serve immediately.

Nutrition

• Calories: 682 kcal
• Lipides Totaux: 60 g
• Lipides Saturés: 22 g
• Lipides Insaturés: 34 g
• Cholestérol: 82 mg
• Sodium: 540 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 9 g
• Protéines: 13 g