serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 leek
- 600 g skinless pork belly, cut into ½ cm slices
- Salt and black pepper
- 1 tbsp vegetable oil
- 6 cups cooked short-grain rice, to serve
- Aonori (dried sea lettuce), shichimi togarashi, to serve
For the butadon tare (glaze)
- ¼ cup sugar, plus 1 tbsp extra
- 2 tbsp water
- ¼ cup sake
- ¼ cup mirin
- ½ cup soy sauce
- 1 garlic clove, bruised
Instructions
- Very thinly slice the leek and place in a large bowl of iced water to curl.
- For the tare, place the ¼ cup sugar and 2 tbsp water in a saucepan and bring to a simmer. Cook to a medium-brown caramel, then add the extra 1 tbsp of sugar and the remaining ingredients. Simmer until the sauce is thick enough to coat the back of a spoon, then set aside.
- Heat a barbecue or grill pan over high heat. Place the pork into a large bowl and sprinkle with salt and pepper, then drizzle with oil. Toss well to coat, then grill until browned on both sides. Remove to a bowl once cooked. Pour the prepared tare over the pork and toss well to coat.
- To serve, drain the leek curls. Divide cooked rice between bowls. Top the rice with the pork and curled leek, then sprinkle with aonori and a little shichimi togarashi.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
