Miso Pork Rice Bowl
Season and freeze the pork on your day off, and a weeknight main dish comes together in no time. Here is a miso pork rice bowl that makes the most of marinate-and-freeze prep. Just pan-fry the miso-marinated pork belly and onion, then pile it on rice. Finish with green onion and pickled red ginger.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Cut 300g of thinly sliced pork belly into 5cm lengths and separate the pieces.
0:15~3 minIn a bowl, combine the miso, sake, mirin, sugar, and grated ginger.
0:24~2 minAdd the pork and massage it in well.
0:32~2 minPrepare Ziploc freezer bags and divide the mixture evenly between two of them.
0:39~2 minPress out as much air as possible, close the zipper, flatten the bag, and freeze. Marinating before freezing lets the flavor soak in well.
0:48~2 minOn the day you plan to eat it, move the bag to the refrigerator in the morning to thaw. It will be fully thawed by evening.
Cut 1/2 onion into 1cm widths against the grain.
1:13~2 minLine the frying pan with Cookper frying pan foil before turning on the heat.
Spread in the onion, then the miso-marinated pork belly, cover, and cook over medium heat for 2 to 3 minutes.
1:25~3 minStir and cook for another 2 to 3 minutes. It cooks up nicely without sticking, even without oil.
1:31~3 minServe rice into a bowl and top with the cooked meat and vegetables.
1:39~1 minSprinkle with green onion, add pickled red ginger on the side, and it's done.
1:42~1 min
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