Pork Donburi

• 8 oz thinly sliced pork belly
• 1 medium onion, thinly sliced
• 1/2 cup dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 green onion, chopped
• 1 tbsp beni shoga (pickled red ginger), optional
• 2 cups steamed white rice

Instructions

1. 1

   Cut the pork belly into bite-sized 2-inch pieces. Thinly slice the onion.

2. 2

   In a small bowl, whisk together the dashi stock, soy sauce, mirin, and sugar.

3. 3

   Heat a skillet over medium heat (approx. 350°F / 175°C). Add the pork belly pieces in a single layer (no oil needed, as it renders fat). Cook for 2-3 minutes until lightly browned.

4. 4

   Add the sliced onions to the pan and cook for another 2 minutes until translucent.

5. 5

   Pour the sauce mixture into the pan. Bring to a simmer, lower the heat, and cover. Simmer for 5-7 minutes until the pork is tender and the sauce has reduced slightly.

6. 6

   Serve the pork and onions over a bowl of hot steamed rice. Garnish with chopped green onions and beni shoga if using.