Pork belly and prune rice bowl
Meat and Miki Prune go very well together, and the pectin contained in Miki Prune tenderizes meat
How to make it
1
Cut the pork belly into pieces about 4cm long, thinly slice the green onions diagonally, and soak them in water to remove the spiciness
2
Heat 1 tablespoon of olive oil in a frying pan and fry the pork belly
3
Once the pork belly is lightly cooked, add the Happomibijin and Miki Prune and mix well. Once the flavors have blended, place the pork belly on top of the rice in a bowl and top with drained green onions to complete
Ingredientsfor 2 people
-
- Pork belly
- 200g
-
- Long onion
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Miki Prune
- 2 tbsp
-
- cooked rice
- Appropriate amount
[PR]
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