Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Japanese Cookbook

    Pan-Fried Ginger Pork Belly

    Main Dish
    Meat
    Pork
    Pork Belly
    Vegetable
    Weeknight Meal
    ​

    2 servings

    servings

    10 minutes

    active time

    20 minutes

    total time
    Start Cooking

    Ingredients

    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)

    Directions

    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

    Serving Size

    -

    Calories

    682 kcal

    Total Fat

    60 g

    Saturated Fat

    22 g

    Unsaturated Fat

    34 g

    Trans Fat

    -

    Cholesterol

    82 mg

    Sodium

    540 mg

    Total Carbohydrate

    13 g

    Dietary Fiber

    3 g

    Total Sugars

    9 g

    Protein

    13 g

    2 servings

    servings

    10 minutes

    active time

    20 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    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)

    Directions

    1

    Gather all the ingredients.

    2

    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.

    3

    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.

    4

    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.

    5

    To Cook Each Serving

    6

    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.

    7

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

    8

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

    9

    To Serve

    10

    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.