Japanese Pork Bowl (Tokachi Butadon)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option while pork shoulder is more economical.

Chop the scallions for garnish.

Cut pork belly in half for easier slicing, then slice into 1/4 inch thick pieces.

Add sake, soy sauce, mirin, and sugar to a saucepan and smash the garlic clove before adding it to the sauce.

Boil the sauce down until it thickens, skimming off any impurities.

Season one side of the pork belly with salt and heat a frying pan over medium-high heat.

Add the pork belly to the pan, flipping it a few times to ensure even cooking.

Once browned, transfer the pork to a plate and sop up grease with paper towels.

Add 1/4 cup of the sauce to the pan, then add the pork back in to coat with glaze.

Transfer the glazed pork to a wire rack and use a kitchen torch to caramelize the glaze.

Drizzle some sauce onto a bowl of cooked rice, then top with pork belly and pork shoulder.

Garnish with scallions and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens