Shoyu Pork Belly with Soft Rice 🥩

Name: Shoyu Pork Belly with Soft Rice
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lbs Pork Tenderloin; 1 cup Jasmine Rice; 6 cups Chicken Stock; 0.75 cup soy sauce; 3 tablespoons mirin; 2 tablespoon brown sugar; 4 cloves Garlic; 2 tablespoon Ginger; 2 Scallion; 1 Bay Leaf

Braised pork belly gone tender and glossy in a soy-based broth, served over creamy congee rice for ultimate comfort in a bowl.

50 min · Comfortable · 520 cal · 32g protein · $2.50/serving · Japanese

Comfort Food High-Protein

50minutes

4servings

520calories

32gprotein

$2.50per serving

Ingredients (serves 4)

1.5 lbs Pork Tenderloin
1 cup Jasmine Rice
6 cups Chicken Stock
0.75 cup soy sauce
3 tablespoons mirin
2 tablespoon brown sugar
4 cloves Garlic
2 tablespoon Ginger
2 Scallion
1 Bay Leaf

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Instructions

1
Cut pork into 2-inch cubes. In a pot, bring chicken stock to a boil and add pork.
2
Skim off impurities for 2 minutes, then reduce heat to low.
3
Add soy sauce, mirin, brown sugar, sliced garlic, ginger, and bay leaf. Simmer for 35 minutes until pork is very tender.
4
In a separate pot, combine rice with 4 cups of the pork braising liquid and simmer until rice breaks down into creamy congee, about 20 minutes.
5
Ladle congee into bowls and top with braised pork and extra liquid.
6
Garnish with sliced scallions and serve hot.