Recently by coincidence, I have been receiving a lot of feedback about my recipes from my friends and family. They knew about my blog when I first started, but I had no idea that they have been actually following my blog and cooking my recipes! Some of them also asked me to keep sharing more quick and easy recipes for them. So friends and family, this fast and delicious recipe is for you!
Well, it’s for everyone of course. We are all busy with work, children, social activities, and all the responsibilities we have in our lives. As I’m a mother of two young children who are considered “very active” according to people who know them well, I am always busy crossing out my To-Do list. On top of my children’s activities, playdates, and studying, I want my house to be kept clean and tidy and have fresh ingredients in the fridge to cook meals for the family. The list goes on and on and I’m sure you probably know exactly how I feel. On a busy day when I simply run out of time, I tend to cook donburi (Japanese rice bowl) dishes with quick miso soup. It’s super easy to make but it’s delicious and way better than eating out or taking out food. It’s nice to have several go-to recipes to count on when our busy lives don’t allow time for cooking. If you ask me my favorite among all the donburi recipes I shared so far, here are my picks:
- Unagi Don
- Pork Curry Donburi
- Tori Soboro Donburi
- Crispy Tonkatsu Donburi
- Negitoro & Avocado Donburi
- Oyakodon
- Gyudon
They are all easy to make, and more importantly, they take very little time!
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Honey Pork Belly
Ingredients
- ¾ lb pork belly
- 2 cloves garlic
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- neutral oil
For Serving (optional)
- spinach (blanched and cut)
- Japanese Kewpie mayonnaise (see How to Make Japanese Mayonnaise at home)
- ichimi togarashi (Japanese chili pepper)
Instructions
- Gather all the ingredients.
- Slice ¾ lb pork belly crosswise into ¼-inch (6-mm) pieces.
- Grate 2 cloves garlic.Nami's Tip: I use a garlic press.
- Heat a large frying pan over high heat. Add a thin layer of neutral oil, then add the pork belly slices in a single layer. Cover with a splatter screen.
- Once the bottom of the pork belly slices browns, flip them. Cook until the second side is deep golden brown and caramelized, then turn off the heat.
- Wipe the excess oil in the pan with paper towels.
- Return the pan to medium heat. Add 2 Tbsp honey, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, and the garlic to the pan.
- Stir to combine, then cook over medium heat—honey burns quickly, so don't walk away. Cook until a glaze develops and coats the meat.
To Serve
- Plate the pork belly with blanched spinach. For donburi style, serve over a bowl of hot steamed rice and finish with Japanese Kewpie mayonnaise and ichimi togarashi (Japanese chili pepper).
To Store
- Store in an airtight container in the refrigerator for up to 3 days or in the freezer for 2 weeks.
Notes
- Swap the protein. Thinly sliced beef, chicken thighs, or pork shoulder work well in place of pork belly.
- Make it vegetarian. Use thick slices of firm tofu or king oyster mushrooms. Pat them dry before adding to the pan.
- Use hoisin sauce. Swap the oyster sauce for hoisin sauce (same amount) for a deeper, slightly sweeter glaze with a hint of spice.
- Adjust the sweetness. Reduce the honey by half and add a splash of mirin for a less-sweet glaze.
Nutrition
Did you make this recipe?
Tag @justonecookbook on Instagram so we can see your delicious creation!
