Ingredients with Measurements:
- 1 cup Japanese short-grain rice
- 1 1/2 cups water
- 1/2 lb. Kinkoji pork belly, sliced
- 1 Unshiu orange, peeled and segmented
- 2 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. sake
- 1 tbsp. sugar
- 1 tbsp. vegetable oil
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- Sesame seeds for garnish
Special equipment needed:
- Rice cooker or pot with lid
- Skillet or wok
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and add to the rice cooker or pot with 1 1/2 cups of water. Cook according to the manufacturer's instructions or bring to a boil, then reduce heat to low and simmer for 18-20 minutes.
2. While the rice is cooking, heat the vegetable oil in a skillet or wok over medium-high heat. Add the sliced Kinkoji pork belly and cook until browned and crispy, about 5-7 minutes.
3. In a small bowl, whisk together the soy sauce, mirin, sake, and sugar. Add the sauce to the skillet with the pork and stir to coat. Add the Unshiu orange segments and cook for an additional 2-3 minutes.
4. To assemble the rice bowl, divide the cooked rice into two bowls. Top with the Kinkoji pork and Unshiu orange mixture. Garnish with chopped green onions, cilantro, and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Rice: simmer on low heat
Pork and orange mixture: medium-high heat
Serving size:
2 servings
Nutritional information:
Calories: 620
Fat: 26g
Carbohydrates: 70g
Protein: 25g
Sodium: 1010mg
Sugar: 13g
Substitutions for ingredients:
- Japanese short-grain rice can be substituted with any other type of rice.
- Kinkoji pork belly can be substituted with regular pork belly or bacon.
- Unshiu orange can be substituted with any other type of orange or citrus fruit.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with any other type of oil.
Variations:
- Add sliced shiitake mushrooms to the pork and orange mixture.
- Top with a fried egg for extra protein.
- Add sliced avocado for a creamy texture.
- Use quinoa or cauliflower rice instead of regular rice for a low-carb option.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Cook the pork belly until crispy for added texture and flavor.
- Use a sharp knife to segment the orange for a clean and neat presentation.
- Adjust the amount of soy sauce and sugar to your taste preference.
Storage instructions:
Store any leftover rice and pork mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and pork mixture separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice bowl in a traditional Japanese bowl or a shallow dish. Garnish with sesame seeds and cilantro for added color and texture.
Garnishes:
Sesame seeds, chopped green onions, and cilantro.
Pairings:
Serve with a side of miso soup or a simple green salad.
Suggested side dishes:
Miso soup, green salad, pickled vegetables, or steamed edamame.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to fluff it up.
- If the pork belly is not crispy enough, increase the heat and cook for an additional 1-2 minutes.
- If the sauce is too salty, add a bit of water or sugar to balance it out.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kinkoji pork is a type of Japanese pork that is marinated in soy sauce, sake, and mirin. Unshiu oranges are a type of citrus fruit that is commonly grown in Japan.
Flavor profiles:
Savory, salty, sweet, and tangy.
Serving suggestions:
Serve the rice bowl as a main dish for lunch or dinner.
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Region: Japanese