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Miso Pork Rice Bowl
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Cut 300g of thinly sliced pork belly into 5cm lengths and separate the pieces.
Pork belly (thinly sliced) 300g
0:15
~3 min
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Ingredients
1
Cut 300g of thinly sliced pork belly into 5cm lengths and separate the pieces.
Pork belly (thinly sliced) 300g
0:15
~3 min
2
In a bowl, combine the miso, sake, mirin, sugar, and grated ginger.
0:24
~2 min
3
Add the pork and massage it in well.
0:32
~2 min
4
Prepare Ziploc freezer bags and divide the mixture evenly between two of them.
0:39
~2 min
5
Press 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 min
6
On 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.
1:01
7
Cut 1/2 onion into 1cm widths against the grain.
1:13
~2 min
8
Line the frying pan with Cookper frying pan foil before turning on the heat.
1:18
9
Spread in the onion, then the miso-marinated pork belly, cover, and cook over medium heat for 2 to 3 minutes.
1:25
~3 min
10
Stir and cook for another 2 to 3 minutes. It cooks up nicely without sticking, even without oil.
1:31
~3 min
11
Serve rice into a bowl and top with the cooked meat and vegetables.
1:39
~1 min
12
Sprinkle with green onion, add pickled red ginger on the side, and it's done.
1:42
~1 min
1
Step 1
Cut 300g of thinly sliced pork belly into 5cm lengths and separate the pieces.
Pork belly (thinly sliced)
300g
2
Step 2
In a bowl, combine the miso, sake, mirin, sugar, and grated ginger.
Miso
to taste
Sake
to taste
Mirin
to taste
Sugar
to taste
Ginger (grated)
to taste
3
Step 3
Add the pork and massage it in well.
Pork belly (thinly sliced)
300g
Miso
to taste
Sake
to taste
Mirin
to taste
Sugar
to taste
Ginger (grated)
to taste
4
Step 4
Prepare Ziploc freezer bags and divide the mixture evenly between two of them.
Pork belly (thinly sliced)
300g
Miso
to taste
Sake
to taste
Mirin
to taste
Sugar
to taste
Ginger (grated)
to taste
5
Step 5
Press out as much air as possible, close the zipper, flatten the bag, and freeze. Marinating before freezing lets the flavor soak in well.
Pork belly (thinly sliced)
300g
Miso
to taste
Sake
to taste
Mirin
to taste
Sugar
to taste
Ginger (grated)
to taste
6
Step 6
On 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.
Pork belly (thinly sliced)
300g
7
Step 7
Cut 1/2 onion into 1cm widths against the grain.
Onion
1/2 piece
9
Step 9
Spread in the onion, then the miso-marinated pork belly, cover, and cook over medium heat for 2 to 3 minutes.
Pork belly (thinly sliced)
300g
Miso
to taste
Sake
to taste
Mirin
to taste
Sugar
to taste
Ginger (grated)
to taste
Onion
1/2 piece
10
Step 10
Stir and cook for another 2 to 3 minutes. It cooks up nicely without sticking, even without oil.
Pork belly (thinly sliced)
300g
Onion
1/2 piece
11
Step 11
Serve rice into a bowl and top with the cooked meat and vegetables.
Pork belly (thinly sliced)
300g
Onion
1/2 piece
Cooked rice
to taste
12
Step 12
Sprinkle with green onion, add pickled red ginger on the side, and it's done.
Green onion
to taste
Pickled red ginger
as desired
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Miso Pork Rice Bowl — cook along with the video