
Obihiro Butadon (grilled pork bowl)
Ingredients and technique are of utmost importance for this simple dish. Which is to say: you must cook over charcoal and use the best quality pork you can buy
- 200g pork bellyrind removed, cut into thin slices
- 100ml pork tare (see below)
- cooked rice (100g uncooked weight)
- green peas
PORK TARE
- 6 tbsp shōyu
- 2 tbsp sake
- 2 tbsp demerara or brown sugar
- 2 tbsp honey
- 2 tbsp mirin
GARNISHES
- grated horseradish
- butter
- spring onionsvery thinly sliced
Nutrition: per serving
- kcal634
- fat32.1g
- saturates11.2g
- carbs41.7g
- sugars37.5g
- fibre0.3g
- protein40.7g
- salt5.8g
Method
step 1
To make the tare, combine all the ingredients in a pan and bring to the boil. Boil for a couple of minutes to dissolve the sugar and reduce very slightly. Leave to cool before using. Keep in the fridge.
step 2
Lightly season the pork belly with salt, have the rice hot and ready to go, and the tare at room temperature. Prepare a barbecue with the coals positioned just a couple of inches beneath a mesh grill plate. Cook the pork slices on each side for 2-3 mins or until lightly charred and just cooked through. Dunk the pork in the tare to coat each piece, then return to the barbecue and cook for another minute, then dunk again and cook for another minute. Transfer the pork onto a bowl of rice, garnish with a few green peas and put a lid or upturned dish on top to keep everything hot before serving.