Cubed Pork Belly Rice Bowl

Cubed Pork Belly Rice Bowl

I seasoned this dish with Japanese Worcestershire sauce. Crack an egg on top to make it filling.

Ingredients: 2 servings

Pork belly (thick cut)
About 180 g
Finely chopped scallions
As needed
Nori seaweed
Hot cooked rice
2 servings
Japanese Worcestershire sauce
2 tablespoons
1 tablespoon
1 teaspoon
Garlic (grated or tubed one is OK)
To taste


1. Cut the thick pork belly into about 1.5 cm cubes.
2. Make the sauce by combining 2 tablespoons of Japanese Worcestershire sauce, 1 tablespoon of mirin, 1 teaspoon of miso, and garlic.
3. Fry the diced pork belly in a frying pan until crispy brown and the oil has rendered.
4. Blot the oil from the pan with paper towels. Pour in the sauce, reduce it a little and coat the pork with the sauce thoroughly.
5. Put hot rice in a bowl and sprinkle with the shredded nori. Place an egg on top and arrange the pork around the egg. Garnish with chopped scallions. Drizzle over the sauce from the frying pan and serve.

Story Behind this Recipe

I seasoned with Japanese Worcestershire sauce because I love the tartness of the sauce.
It's a high calorie dish thanks to the pork belly and eggs, but sometimes I like to have a substantial meal.
Cut the pork into bite sizes for children.