Japanese Cookbook
Honey Pork Belly
2 servings
分量5 minutes
調理時間25 minutes
総時間材料
¾ lb pork belly
neutral oil
2 Tbsp honey
2 Tbsp soy sauce
1 Tbsp oyster sauce
2 cloves garlic
spinach
Japanese Kewpie mayonnaise (you can make your own Japanese mayo)
ichimi togarashi (Japanese chili pepper)
手順
Gather all the ingredients.
Slice crosswise ¾ lb pork belly into pieces ¼ inch (6 mm) thick.
Grate 2 cloves garlic (or you can use a garlic press).
Heat neutral oil in a large frying pan. When the pan is hot, start cooking the pork belly slices on high heat.
The oil might splatter, so you can use a splatter screen to avoid a mess in your kitchen.
Flip over the slices when they are browned on one side and continue to cook. When the other side of the pork belly is nicely browned, turn off the heat.
Use paper towels to wipe off the excess oil from the pan completely.
Turn the heat back on to medium. Then, add the seasonings: 2 Tbsp honey, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, and the crushed garlic.
Cook over medium heat until the meat starts to have a nice glaze. Try not to burn the sauce.
To Serve
Enjoy the juicy, flavorful meat with blanched spinach to balance out the palate. Our family’s favorite way to eat Honey Pork Belly is donburi style (rice bowl). Place the blanched spinach over a large bowl of hot steamed rice. Lay pieces of pork belly on top and drizzle with Japanese Kewpie mayonnaise and sprinkle ichimi togarashi (Japanese chili pepper) on top. The mayonnaise goes amazingly well with the salty-sweet sauce.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for 2 weeks.
栄養
サービングサイズ
-
カロリー
966 kcal
脂肪総量
91 g
飽和脂肪
33 g
不飽和脂肪
52 g
トランス脂肪
-
コレステロール
122 mg
ナトリウム
793 mg
炭水化物総量
17 g
食物繊維
4 g
糖質総量
9 g
タンパク質
22 g
2 servings
分量5 minutes
調理時間25 minutes
総時間