If you have been following my blog, you would probably know that I absolutely love Japanese pork bowl rice. My first encounter with rice bowl was in my teens with Yoshinoya and I was still eating beef back then. Thinly sliced umami-flavoured meat on top of piping hot soft rice was one of the best meal
Since I stopped eating beef, the next best thing was the pork bowl and the Yoshinoya in Singapore does not serve pork so whenever I’m in Japan, I’ll make sure to settle my craving. With the current COVID situation, it could be quite a while till my next Japan trip so I decided to try making it at home
First for ingredients, the need the following:
-500 grams thinly sliced pork belly
– 3 large onions sliced
– 200 ml of chicken stock
– 2 tablespoon teriyaki sauce
– 1 tablespoon Japanese soy sauce
Stir fry the onions in oil for 1 min and you can start smelling the fragrance from the onions
Add in the pork and fry quickly with the onions for 1 min
Add the chicken stock and let it simmer for 2 mins
Add the teriyaki and soy sauce and let them simmer on low heat for 5 mins
You can now taste the flavour of the gravy. It should taste savoury with a tinge of sweetness.
Now, this step is optional and is recommended for those who love their sauce thick. While the pork is boiling, mix in a bowl of corn starch mixture. ( 1 tablespoon of cornflour mixed with 2 tablespoons of water)
You can stop cooking at this point once the gravy is the consistency you like.
You can now enjoy on top a hot piping bowl of Japanese rice to get the full experience. One more tip, add a raw egg and stir it in while the rice and pork are piping hot and there is an extra layer of creamy flavour added.
Bear Travels . Bear Eats . Bear Cooks 