Leftover Boiled Pork Bowl ‘Buta-don’
Transform Leftover Boiled Pork into a Delicious Rice Bowl Dish: ‘Boiled Pork Buta-don’ Recipe
As the kimchi-making season approaches, have you prepared delicious kimchi? Boiled pork is an essential partner to kimchi! Sometimes, you end up with extra boiled pork. If it’s hardened after a day or stored in the freezer, its fresh tenderness and aroma are inevitably diminished. In such cases, this recipe revives the pork, transforming it into a savory-sweet delicacy by simmering it in a teriyaki-style sauce. It’s guaranteed to earn rave reviews from your family and become even more popular than the original boiled pork! If you used medicinal herbs in your boiled pork, it might even evoke hints of Dongpo pork rice bowls. However, by using a teriyaki sauce instead of Chinese spices, even children and those with mild palates can enjoy it without any hesitation. This dish conveniently combines vegetables and meat in one bowl for balanced nutrition, and its salty-sweet, tender, and melt-in-your-mouth flavor will have you finishing a bowl of rice in no time!
Main Ingredients
- Boiled Pork 150-200g (leftover, chilled or frozen)
- Cooked Rice 2 bowls
Vegetables (Optional)
- Bok Choy 2 heads
- Onion 1/2
- Green Peppers (Shishito or similar) 2-4
- Red Bell Pepper or Paprika 2-4 pieces
- Scallions 2 stalks
Teriyaki Sauce Ingredients (Generous Amount)
- Soy Sauce 4 ladles (approx. 8 Tbsp)
- Water or Dashi Broth 2 ladles (approx. 4 Tbsp)
- Cooking Sake (Mirin) 2 ladles (approx. 4 Tbsp)
- Sugar or Corn Syrup 2 Tbsp
- Apple 1/4 (thickly sliced)
- Onion 1/4 (thickly sliced)
- Ginger 2-3 slices
- Bok Choy 2 heads
- Onion 1/2
- Green Peppers (Shishito or similar) 2-4
- Red Bell Pepper or Paprika 2-4 pieces
- Scallions 2 stalks
Teriyaki Sauce Ingredients (Generous Amount)
- Soy Sauce 4 ladles (approx. 8 Tbsp)
- Water or Dashi Broth 2 ladles (approx. 4 Tbsp)
- Cooking Sake (Mirin) 2 ladles (approx. 4 Tbsp)
- Sugar or Corn Syrup 2 Tbsp
- Apple 1/4 (thickly sliced)
- Onion 1/4 (thickly sliced)
- Ginger 2-3 slices
Cooking Instructions
Step 1
First, prepare your leftover boiled pork. It’s fine if it’s chilled or even frozen.
Step 2
Measure out and prepare all the teriyaki sauce ingredients. We’re making a generous amount of sauce here, about double the basic ratio, so you can use any extra for drizzling over the rice bowl or for stir-frying the vegetables. The basic golden ratio is 2 parts soy sauce : 1 part cooking sake : 1 part water : 1 part sugar, but feel free to adjust the sugar to your taste. I’ve reduced the sugar and opted for natural sweetness from the apple, onion, and ginger.
Step 3
Slice the boiled pork into bite-sized pieces for quicker cooking and easy eating. Slicing them not too thinly will ensure a good texture.
Step 4
Prepare the accompanying vegetables. Slice the onion thickly. For green peppers, you can make a slit and remove the seeds, or leave them whole. If serving to children, consider omitting the peppers. Cut the red bell pepper or paprika into large pieces. Finely chop the scallions to use as a garnish.
Step 5
Blanch the bok choy in boiling water with a pinch of salt for a minute, then rinse under cold water and drain. This helps maintain its vibrant color and crisp texture.
Step 6
In a pot, combine all the teriyaki sauce ingredients (soy sauce, water or broth, cooking sake, sugar, thickly sliced apple, onion, and ginger slices). Bring to a boil over high heat, then reduce to medium-low heat. Simmer gently to allow the flavors and sweetness from the fruits and vegetables to infuse into the sauce.
Step 7
Once the sauce thickens slightly and develops a glossy sheen from the infused fruit sweetness, ladle out about one portion to reserve for drizzling over the finished rice bowl.
Step 8
Add the sliced boiled pork to the remaining sauce in the pot. Simmer over medium-low heat for about 4-5 minutes, allowing the pork to absorb the flavors and become glossy brown. Flip the pork pieces occasionally to ensure even coating and browning.
Step 9
Continue to simmer until the sauce is reduced to about 1-2 spoonfuls, coating the pork with a rich glaze. The pork should be beautifully glossy.
Step 10
Remove the simmered pork from the pan and set aside. Add the sliced onion and green peppers to the remaining sauce in the pan and stir-fry quickly. The residual teriyaki sauce will impart a smoky flavor to the vegetables.
Step 11
Once the onions begin to turn translucent, add the paprika and briefly stir-fry with the other vegetables.
Step 12
Fill your serving bowl with warm cooked rice.
Step 13
Arrange the glossy simmered pork and the stir-fried vegetables (onion, green pepper, paprika) attractively over the rice. Add the blanched bok choy on the side. Garnish with the chopped scallions and drizzle generously with the reserved teriyaki sauce.
Step 14
And there you have it – a beautifully glossy Buta-don! The combination of savory and tender simmered pork, smoky and crisp vegetables, and fluffy rice creates a truly special meal that’s different from plain boiled pork. It’s a dish that will have you quickly finishing your rice bowl!
