Asian > Japanese > Pork > Braised Pork

Japanese Braised Pork Rice Recipe

Ingredients with Measurements:
- 1 lb pork belly, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups water
- 2 cups Japanese short-grain rice
- 2 1/2 cups water for cooking rice
- 1 tbsp vegetable oil
- 2 green onions, sliced
- Sesame seeds for garnish

Special equipment needed:
- Large pot with lid
- Rice cooker

Step-by-step instructions:

1. In a large pot, combine soy sauce, mirin, sake, sugar, garlic, ginger, and 2 cups of water. Stir until the sugar dissolves.

2. Add the pork belly to the pot and bring to a boil. Reduce heat to low and simmer for 1 hour, or until the pork is tender.

3. While the pork is cooking, rinse the rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 2 1/2 cups of water. Cook according to the rice cooker instructions.

4. Once the pork is tender, remove it from the pot and set it aside. Increase the heat to high and boil the sauce until it thickens and reduces by half.

5. In a separate pan, heat the vegetable oil over medium-high heat. Add the pork and cook until browned on all sides.

6. Serve the rice in bowls and top with the braised pork. Pour the thickened sauce over the pork and rice.

7. Garnish with sliced green onions and sesame seeds.


Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 650
Fat: 35g
Carbohydrates: 54g
Protein: 25g
Sodium: 1800mg

Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef chuck
- Mirin can be substituted with sweet sherry or rice vinegar
- Sake can be substituted with dry white wine or chicken broth
- Japanese short-grain rice can be substituted with any type of rice

Variations:
- Add vegetables such as carrots, onions, and mushrooms to the braising liquid
- Use the braised pork as a filling for steamed buns or sandwiches
- Substitute the pork with chicken or tofu for a vegetarian option

Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch
- Browning the pork in a separate pan adds extra flavor and texture
- Use a rice cooker for perfectly cooked rice every time

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stove with a splash of water to prevent the rice from drying out.

Presentation ideas:
Serve the rice and pork in individual bowls for a cozy and comforting meal.

Garnishes:
Sliced green onions and sesame seeds

Pairings:
Serve with a side of miso soup and a simple cucumber salad.

Suggested side dishes:
Miso soup, cucumber salad

Troubleshooting advice:
If the braising liquid is too salty, add a splash of water to dilute it.

Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Braised pork rice is a popular dish in Japanese cuisine, often served as a comforting and filling meal.

Flavor profiles:
Savory, sweet, umami

Serving suggestions:
Serve in individual bowls with a side of miso soup and a simple cucumber salad.

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Region: Japanese

Taste: Savory, Umami, Sweet, Tangy, Rich, Comforting