Dad’s Special Teriyaki Pork Belly Rice Bowl
Dad’s Special Teriyaki Pork Belly Rice Bowl
The Ultimate Teriyaki Pork Belly Rice Bowl from Dad’s Kitchen: Perfect for Picky Eaters!
A flavorful rice bowl created for my picky kids and wife on busy mornings. This dish is packed with savory-sweet teriyaki pork belly and crisp vegetables, making it a satisfying and delicious meal.
Main Ingredients- Pork Belly 200g: Cut into bite-sized pieces.
- Carrot 45g: Thinly sliced into strips.
- Onion 1/2: Thinly sliced into strips.
- Cabbage 70g: Roughly chopped or sliced.
- Green Onion (white part) 50g: Finely minced for aroma.
- Green Onion (green part) 20g: Thinly sliced for garnish and freshness.
- King Oyster Mushroom 1/2: Sliced thinly.
- Enoki Mushrooms 50g: Trim the root and separate the strands.
- Perilla Leaves (Shiso) 10g: Finely julienned for topping.
Seasoning Sauce- Water 250ml: Forms the base of the sauce.
- Minced Garlic 1 Tbsp: Essential for depth of flavor.
- Soy Sauce 1.5 Tbsp: Provides a savory, umami taste.
- Sugar 1 Tbsp: Balances the saltiness with sweetness.
- Oligosaccharide 0.5 Tbsp: Adds a glossy finish and mild sweetness.
- Teriyaki Sauce 2 Tbsp: Contributes the signature sweet and savory teriyaki flavor.
- Doubanjiang (Chili Bean Paste) 1 tsp: Adds a subtle kick and rich depth.
- Black Pepper a pinch: Enhances flavor and removes any gamey notes.
- Cornstarch Slurry (1 Tbsp Cornstarch + 2 Tbsp Water): To thicken the sauce at the end.
- Water 250ml: Forms the base of the sauce.
- Minced Garlic 1 Tbsp: Essential for depth of flavor.
- Soy Sauce 1.5 Tbsp: Provides a savory, umami taste.
- Sugar 1 Tbsp: Balances the saltiness with sweetness.
- Oligosaccharide 0.5 Tbsp: Adds a glossy finish and mild sweetness.
- Teriyaki Sauce 2 Tbsp: Contributes the signature sweet and savory teriyaki flavor.
- Doubanjiang (Chili Bean Paste) 1 tsp: Adds a subtle kick and rich depth.
- Black Pepper a pinch: Enhances flavor and removes any gamey notes.
- Cornstarch Slurry (1 Tbsp Cornstarch + 2 Tbsp Water): To thicken the sauce at the end.
Cooking Instructions
Step 1
Wash and prepare all your vegetables. Thinly slice the carrots, onions, and cabbage into strips. Slice the king oyster mushroom. Finely mince the white part of the green onion and thinly slice the green part for later.
Step 2
Cut the pork belly into approximately 2cm cubes. Cutting them too small might cause them to break apart during cooking.
Step 3
Heat a pan over medium-high heat and add a little oil. Sauté the minced white part of the green onion and minced garlic until fragrant and lightly browned, about 1-2 minutes. Be careful not to burn them.
Step 4
Once the aromatics are fragrant, add the cubed pork belly to the pan. Continue to stir-fry over medium-high heat until the pork belly is browned and some of its fat has rendered out.
Step 5
When the pork belly is partially cooked, add all the vegetables except the enoki mushrooms and perilla leaves (carrots, onions, cabbage, king oyster mushrooms). Stir-fry over medium-high heat until the vegetables are slightly tender but still retain some crispness.
Step 6
Add the water (250ml) to the pan. Stir in the soy sauce, sugar, oligosaccharide, teriyaki sauce, doubanjiang, and black pepper. Add the thinly sliced green parts of the green onion now for a fresh aroma.
Step 7
Add the enoki mushrooms to the pan. They cook very quickly, so adding them near the end is best.
Step 8
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth to create the cornstarch slurry. Ensure there are no lumps.
Step 9
Gradually pour the cornstarch slurry into the simmering sauce while stirring continuously. Cook over low heat until the sauce thickens to your desired consistency. Stirring helps prevent sticking and ensures even thickening.
Step 10
Once the sauce has reached a thick, glossy consistency, turn off the heat immediately. Overcooking can make the sauce too thick or burn, so aim for a perfect coating consistency.
Step 11
Serve a generous portion of warm, cooked rice into your serving bowls.
Step 12
Spoon the delicious teriyaki pork belly mixture over the rice. Top with the finely julienned perilla leaves for a fresh, aromatic finish. Enjoy your homemade, dad-approved rice bowl!
