Ponzu Pork Rice Bowl

Name: Ponzu Pork Rice Bowl
Total time: 600 s
Yield: 1 Serving
Cuisine: British
Ingredients: 100 g thinly sliced Pork Belly *cut into bite-size pieces; Salt & White Pepper; 2-3 teaspoons Potato Starch; 1/4 Onion *thinly sliced; 1 small clove Garlic *finely chopped; 1 teaspoon Oil; 1 serving warm Cooked Rice; Finely chopped Spring Onion; Shichimi (Japanese Chilli Spice Mix) *optional; 2 tablespoons ‘Ponzu’ *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar; 1 tablespoon Sake (Rice Wine) OR Water; 1 teaspoon Sugar; Chilli Flakes as required

Hiroko Liston @hirokoliston

Melbourne, Australia

I made ‘Ponzu’ sauce for my family to enjoy a hot pot dish called ‘Chicken Nabe’ when my daughter came home last week. Using the leftover ‘Ponzu’, I cooked this rice bowl today. Don’t give up trying this dish if you can’t find ‘Ponzu’ as it is easy to make a substitute. You only need Soy Sauce and Rice Vinegar.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

1 Serving

100 gthinly sliced Pork Belly *cut into bite-size pieces
Salt & White Pepper
2-3 teaspoonsPotato Starch
1/4Onion *thinly sliced
1small clove Garlic *finely chopped
1 teaspoonOil
1serving warm Cooked Rice
Finely chopped Spring Onion
Shichimi (Japanese Chilli Spice Mix) *optional
Sauce
2 tablespoons‘Ponzu’ *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar
1 tablespoonSake (Rice Wine) OR Water
1 teaspoonSugar
Chilli Flakes as required

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Steps

10 minutes

1

Combine the Sauce ingredients in a small bowl.
2

Prepare all vegetables. Lightly season Pork pieces with Salt and White Pepper, sprinkle Potato Starch, and roughly coat them.
3

Heat Oil in a frying pan over medium heat, cook Onion for a few minutes, add Pork and Garlic, and cook until Onion is soft and Pork is nicely browned. Add the Sauce, and stir until the Sauce is thickened.
4

Half fill a bowl with warm Cooked Rice and cover it with the Pork mixture, add finely chopped Spring Onion on top, sprinkle with some Shichimi (Japanese Chilli Spice Mix), and enjoy.