Upgraded Pork Belly Rice Bowl: Rich and Savory with Egg Yolk
Elevated Pork Belly Rice Bowl Recipe for a Special Home-Cooked Meal
Introducing an upgraded recipe for our popular pork belly rice bowl! We’ve enhanced it with the rich, creamy goodness of a fresh egg yolk, adding a touch of luxury and depth to the flavor. For an extra aromatic boost, thinly sliced perilla leaves can be added according to your preference. This is a simple yet elegant meal that’s perfect for any occasion. Let’s create this delicious pork belly rice bowl together!
Main Ingredients
- 300g pork belly
- 1 medium onion
- 1/6 head of cabbage
- 2 eggs
Seasoning Ingredients
- 3 Tbsp soy sauce
- 3 Tbsp corn syrup
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of salt
- 3 Tbsp soy sauce
- 3 Tbsp corn syrup
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of salt
Cooking Instructions
Step 1
First, prepare the vegetables for the rice bowl. Thinly slice the cabbage and onion. If you’re using perilla leaves, wash them, pat them dry, and then thinly slice them. The fragrant aroma of perilla leaves will beautifully complement the dish.
Step 2
Heat a lightly oiled pan over medium heat. Add the sliced cabbage and onion and stir-fry until they become translucent. Cooking the vegetables until soft will bring out their natural sweetness, enriching the overall flavor of the dish.
Step 3
Once the vegetables are nicely stir-fried, transfer them to a plate and set aside. Doing this separately prevents excess moisture when you later combine them with the pork belly, and helps maintain a pleasant texture for the vegetables.
Step 4
Now, it’s time to cook the pork belly. Return the pan to medium-high heat and add the pork belly strips. Cook them until they are golden brown and nicely seared on all sides, allowing the fat to render out.
Step 5
Carefully remove most of the rendered pork fat from the pan using paper towels. This step is crucial for a clean, non-greasy finish. Once cooked, cut the pork belly into bite-sized pieces, about 2-3 cm long.
Step 6
Return the cut pork belly to the pan. Add the soy sauce (3 Tbsp), corn syrup (3 Tbsp), and water (3 Tbsp). Bring to a simmer over medium-high heat and cook for about 2-3 minutes, allowing the sauce to thicken and coat the pork belly beautifully. Stir in the minced garlic (1 Tbsp) during this stage to add aromatic depth.
Step 7
Prepare a serving bowl by filling it with warm, cooked rice. Arrange the rice neatly in the bowl.
Step 8
Evenly spread the stir-fried cabbage and onion mixture over the rice. The subtle sweetness from the cooked vegetables will meld wonderfully with the rice.
Step 9
Finally, arrange the glazed pork belly pieces over the vegetables. For the finishing touch, carefully separate the egg yolks from the whites of the two eggs. Gently place only the rich, creamy egg yolks on top of the pork belly. This adds a luxurious texture and flavor, completing your upgraded pork belly rice bowl! (Consider adding thinly sliced perilla leaves for extra fragrance.)
