Pork and Salad Rice Bowl

Pork and Salad Rice Bowl

This is a pork belly salad bowl, a great way to eat a lot of raw vegetables. You may be reluctant to put a lot of lettuce on a bed of rice, but it's really good. You don't need a lot of ingredients for this and you can flavor it with things you have in your refrigerator, so I recommend it when you want a quick meal.

Ingredients: 4 servings

Thinly sliced pork belly
about 600 g
Loose leaf lettuce
5 to 6 leaves
Green onions or scallions
as much as you like
Shredded nori seaweed
as much as you like
Yakiniku sauce (the bottled, store-bought variety)
to taste
to taste
Plain cooked rice
4 servings


1. Cut the pork into 3-4 cm long pieces and marinate in the yakiniku sauce. Rip up the lettuce leaves into bite-sized pieces with your hands.
2. Put the rice on a plate and sprinkle the shredded nori seaweed on top.
3. Cook the meat in a frying pan.
4. When it's almost done, add the yakiniku sauce to the pan to flavor the meat well.
5. When the meat is cooked, pour some of the juices from the pan over the rice.
6. Put the lettuce, meat, tomatoes and chopped green onions on top of the rice, and squeeze on some mayonnaise to taste to finish.

Story Behind this Recipe

In our house this is our standard rice bowl. Shredded nori seaweed goes so well with the sauce and the mayonnaise, so it's essential for me.