Crispy pork belly cubes coated in a glossy okonomiyaki sauce, spiked with chili crisp, and finished with chicharrones for a rich, crunchy-fat contrast.
Ingredients
- 450 g fresh skin-on pork belly
- 2 tbsp chili crisp
- 3 tbsp okonomiyaki sauce
- 25 g chicharrones
- 180 g fresh white cabbage
- 2 pieces fresh scallions
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 6 g dried bonito flakes
- 1 tsp white sesame seeds
- 1 clove fresh garlic
- 10 g fresh ginger
- 1 tsp fine salt
Method
- Pat the pork belly thoroughly dry. Cut into 3 cm cubes, salt on all sides, and let rest for 10 minutes while preparing the cabbage.
- Finely shred the white cabbage. Toss with the rice vinegar, light soy sauce, toasted sesame oil, and half the scallions. Set aside: the cabbage must remain crunchy.
- Place the pork belly cubes fat-side down in a cold skillet. Heat over medium heat and let render gently for 12 to 15 minutes, turning the pieces to brown all sides.
- When the pork is well browned, pour off the excess fat from the skillet, leaving about 1 tbsp. Add the finely grated garlic and ginger, then cook for 30 seconds without burning them.
- Lower the heat. Add the okonomiyaki sauce with 2 tbsp of water. Stir to coat the pork and let reduce for 3 to 5 minutes, until you have a glossy, sticky glaze.
- Off the heat, add 1 tbsp of chili crisp. Toss quickly to flavor without breaking the sauce emulsion.
- Arrange the cabbage at the bottom of two shallow bowls. Top with the glazed pork belly cubes.
- Finish with the crushed chicharrones, dried bonito flakes, sesame seeds, remaining scallions, and a few extra drops of chili crisp.
Nutrition
Per serving
- Energy
- 744.5 kcal
- Protein
- 52.49 g
- Carbohydrate
- 9.54 g
- Fat
- 55.12 g
- Fibre
- 2.15 g
- Calcium
- 103.22 mg
- Iron
- 2.05 mg
- Magnesium
- 64.5 mg
