Braised Pork Belly over Rice
Tender braised pork belly in a savory-sweet dark sauce served over steamed white rice, with optional dried mushrooms for earthy depth.
- Total time
- 120 min
- Servings
- 2
- Calories
- 850
- Protein
- 25g
comfortingJapanesedairy-freeporktendersaucyweeknight dinnerrice bowl
Ingredients
- 1 lb pork belly
- 4 pieces dried shiitake mushrooms
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tbsp sugar
- 1 inch ginger
- 2 cups water
- 2 cups cooked white rice
- 1 stalk scallion
Instructions
- 1
Cut pork belly into 1-inch cubes and blanch in boiling water for 5 minutes; drain.
- 2
Soak dried mushrooms in warm water for 20 minutes, then slice; reserve soaking liquid.
- 3
In a pot, combine pork, mushrooms, soy sauce, mirin, sugar, ginger, and water; bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 1.5 hours until pork is tender.
- 5
Remove lid and simmer uncovered for 15 minutes to thicken sauce.
- 6
Serve pork and sauce over steamed rice, garnished with sliced scallion.
Tools you’ll need
- large pot
- knife
- cutting board
- measuring cups
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
