Savory Pork Jowl Over Rice with Cabbage
A Delicious Combination of Pork Jowl and Cabbage: Making Flavorful Pork Jowl Rice Bowl
This is a satisfying one-bowl meal featuring pan-seared pork jowl, simmered in a savory-sweet sauce, served with cabbage, which aids digestion. It’s perfect for a solo meal, and its sweet and salty sauce is a crowd-pleaser.
Main Ingredients- 300g pork jowl, rich and chewy
- 1/4 head of cabbage, crisp and sweet
- 6 stalks of green onions, aromatic
- 3 bowls of cooked rice
Special Rice Bowl Sauce- 6 Tbsp soy sauce, for deep flavor
- 5 Tbsp corn syrup (oligosaccharide), for sweetness
- 6 Tbsp cooking sake (mirin), to remove odor and add umami
- 1.5 tsp ginger powder, for a zesty aroma
- 6 Tbsp soy sauce, for deep flavor
- 5 Tbsp corn syrup (oligosaccharide), for sweetness
- 6 Tbsp cooking sake (mirin), to remove odor and add umami
- 1.5 tsp ginger powder, for a zesty aroma
Cooking Instructions
Step 1
First, let’s prepare the star of this delicious rice bowl: the special sauce! In a bowl, combine 6 tablespoons of soy sauce, 5 tablespoons of corn syrup, 6 tablespoons of cooking sake, and 1.5 teaspoons of ginger powder. Whisk thoroughly until smooth and well combined. Ensuring all ingredients are smoothly integrated is key.
Step 2
Wash the fresh 1/4 head of cabbage thoroughly. Then, thinly slice it into julienne strips. Slicing it thinly will help it absorb the sauce better, making it even more delicious. Aim for fine, even strips for the best texture.
Step 3
Rinse the julienned cabbage under cold running water to remove any impurities. After rinsing, drain it thoroughly in a colander, ensuring all excess water is removed. Leaving water in the cabbage can dilute the flavors, so be sure to pat it dry if necessary.
Step 4
Finely chop 6 stalks of green onions. It’s helpful to separate the white parts from the green parts before chopping, and then mince them finely. These will be used as a garnish, so aim for neat, consistent pieces.
Step 5
Heat a pan over medium-high heat. Add the 300g of pork jowl and sear it until it’s nicely browned and slightly crispy. Cooking it until it’s ‘basso gu-wo’ (well-done and crispy) will bring out its rich, chewy texture and fantastic flavor.
Step 6
Remove the well-seared pork jowl from the pan and set it aside. Wipe the pan clean with a paper towel to remove any excess grease. Now, we’ll cook the sauce. Pour the prepared sauce into the clean pan and bring it to a simmer over medium heat.
Step 7
Once the sauce begins to bubble, return the seared pork jowl to the pan. Reduce the heat to medium-low and let it simmer gently, stirring occasionally, until the sauce thickens and coats the pork jowl beautifully. Be careful not to burn the sauce.
Step 8
While the pork jowl is simmering, prepare your rice. Place 3 bowls of hot cooked rice into serving bowls. Consider the amount of pork and cabbage you’ll be adding when portioning the rice.
Step 9
Generously top the rice in each bowl with the thinly sliced cabbage. Pile it high like a small mountain to create an appealing presentation.
Step 10
Continue to simmer the pork jowl in the sauce until the sauce has thickened considerably and coats the meat. Keep an eye on the heat to prevent burning, and wait until it reaches a desirable, glossy consistency.
Step 11
The final assembly! Arrange the simmered pork jowl over the cabbage-topped rice. Drizzle the rich, flavorful sauce generously over everything. Finally, sprinkle the finely chopped green onions over the top for a fresh aroma and vibrant color. Your delicious Pork Jowl Rice Bowl is now ready to be enjoyed!
