If you are looking for an idea for pork belly dishes, here is a beautiful Butadon pork belly recipe.
Although pork belly is widely eaten in the Eastern Asia, I used to not like the pork belly that much and didn’t bothered to use it in creating a recipe. Time flows and your taste changes. I began to appreciate the flavor and the texture of pork belly. I am looking forward to make more dishes with pork belly now.
Pork Belly Butadon
Butadon is Japanese pork and rice bowl. Thinly sliced pork butt is most commonly used in Butadon dishes. The pork slices pan fried, then coated with the delicious teriyaki sauce. Pork belly makes great Butadon as well. You will love the crisp outside yet soft meaty texture inside. Some likes to add sliced onions to the pork during the cooking. I like mince separate.
It is so nice to serve Butadon bowl with an poached egg on top, although I used just a fresh egg yolk on mine to make my life easier. You can serve as is, that would be the one dish meal itself. Or serve with deep green vegetable on the side, and you’ve got a lovely combo meal to indulge.
Homemade Teriyaki Sauce
Homemade Teriyaki sauce is not difficult at all and it is so much better and tastier than the store bought. You will need the following ingredients .
- Soy sauce
- Tsuyu (Japanese soup base sauce)
- Sake (Japanese rice wine)
- Mirin (sweet rice wine)
Sake is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. The alcohol content is about 14-16%. Mirin is similar to sake, but has more sugar and a lower alcohol content (14% or below)
Making Pork Belly Butadon
Watching 3 minutes of cooking video can replace the thousand words of description more effectively. Check my YouTube for tutorial.
5 minPrep Time
30 minCook Time
35 minTotal Time
- 1 lb pork belly, cut into bite size pieces
- 1 tbsp oil
- 1 onion, sliced
- 3 cloves garlic, smashed
- 3 thin slices of ginger
- 3 tbsp soy sauce
- 1 tbsp tsuyu
- 3 tbsp sake
- 3 tbsp sweet rice wine (mirin)
- 2 tbsp honey
- Cooked white rice
- 2 green onion, finely chopped
- 4 egg yolks for serving, optional
- In a small pot, mix together soy sauce, tsuyu, sake, mirin, and honey. Add the garlic, ginger and bring to boil. Reduce the heat to low and simmer for 5 minutes. Discard the garlic and ginger; set aside.
- Heat oil in a large heavy bottom skillet over med-high heat. Add the onion and cook until they are just softend, about 2-3 minutes. Transfer to another plate; set aside.
- Add the pork belly to the hot skillet and let them sear for 1-2 minute, then turn to the other side and cook for another 1 minute.
- Pour the sauce over pork belly and let the sauce bubble. Reduce the sauce until it thickens, about 2-3 minutes. Remove from the heat.
- To serve, put individual serving amount of rice in each bowl, put some onion and pork belly over the rice. Sprinkle with chopped green onion and top with an egg yolk. Serve immediately.