Pan-Fried Ginger Pork Belly
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
682 kcal
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Course
Main Course
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Cuisine
Japanese
Pan-Fried Ginger Pork Belly
Description
This recipe begins by preparing a sauce from sake, mirin, sugar, and soy sauce, which provides a sweet-savory glaze for the pork. Green cabbage is finely shredded and combined with chopped green onions and grated ginger. Pork belly slices are pan-fried in batches over medium-high heat to render fat and crisp the edges without overcrowding the pan. Once seared, pork is cooked with the prepared sauce, which caramelizes slightly, coating the meat with a flavorful glaze.
The green cabbage serves as a fresh, crunchy accompaniment when served alongside the pork, providing contrast to the fatty, tender meat. The grated ginger adds a warm, slightly spicy aroma that cuts through the richness.
This dish is commonly prepared one serving at a time to maintain the right density and sear on the pork. The sauce can be made in advance and stored for up to a week. Using a nonstick pan helps prevent sticking when cooking the pork slices.
Ingredients
- ¼ head green cabbage (11 oz, 312 g)
- 1 green onion or use 2-3 green onions; you’ll need about 4-6 Tbsp chopped, aka Tokyo negi, naga negi, long green onion
- 2 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 8 oz pork belly cut in half or smaller, if needed, sliced
For the Sauce
- 3 Tbsp sake
- 3 Tbsp mirin
- 2 tsp sugar
- 2 Tbsp soy sauce (or use GF soy sauce for gluten-free)
Instructions
- Gather all the ingredients.
- Make the sauce. In a bowl or a liquid measuring cup, combine 3 Tbsp sake, 3 Tbsp mirin, 2 tsp sugar, and 2 Tbsp soy sauce. Mix well. Divide into 2 portions. Tip: You can save the sauce for up to a week.
- Cut off the core of ¼ head green cabbage and shred the cabbage into thin slices. I like using a cabbage slicer that yields superfine shredded cabbage.
- Cut 1 Tokyo negi (naga negi; long green onion) until you have about 4–6 Tbsp chopped negi (or as much as you‘d like to use). Here, I use about 2–3 Tbsp of chopped negi per serving. Peel and grate the ginger knob until you have 2 tsp ginger (grated, with juice); you‘ll need about 1 tsp per serving.
To Cook Each Serving
- I‘m cooking one serving at a time. Heat a nonstick frying pan on medium-high heat. Divide the 8 oz sliced pork belly pieces into 2 portions. Add one portion of pork to the pan without overlapping the meat too much. It’s okay if it does a little bit. Once the oil starts to render from the pork, add in one serving of the sauce. Note: If you’re using a stainless steel frying pan or cast iron skillet, I recommend applying a little bit of oil first. The oil from the pork belly should be enough to cook the meat without sticking to the pan.
- Then, add 1 tsp grated ginger with juice and 2–3 Tbsp chopped negi.
- Mix the ginger and negi in the sauce. Flip the meat once in a while to cook thoroughly.
To Serve
- Place 1 serving of shredded cabbage on an individual plate and transfer the Pan-Fried Ginger Pork Belly and sauce. Repeat to cook the remaining serving. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 60g | 92% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 82mg | 27% |
| Sodium | 540mg | 23% |
| Potassium | 468mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 44mg | 49% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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