Sticky Pork Donburi Bowls with Sticky Soy Onions

Sticky Pork Donburi Bowls with Sticky Soy Onions
This Japanese-inspired dish combines tender slices of caramelised porchetta with irresistibly sticky glaze, served over a bed of fluffy rice.

The sticky glaze coats each piece of pork, creating a perfect harmony of flavours that will explode. Making it a household favourite. 



Serves 4


1 tbsp vegetable oil

2 onions, thinly sliced into wedges

¼ cup each mirin, saké and soy sauce

1 tbsp finely grated ginger

4 x 2cm thick slices of cooked porchetta

1 ¼ cups cooked sushi rice, cooked according to pack instructions

¼ cup small green cabbage, finely shredded

1 cup purple shiso leaves, to serve

2 tbsp furikake seasoning, to serve



  1. Heat oil in a medium saucepan over medium heat. Add onions, season with salt and cover. Cook for 5 minutes. Remove the lid and continue to cook for 6 minutes, or until starting to colour. Add 1 tbsp each mirin, saké and soy and cook for 2 minutes, or until reduced and sticky. Set aside.
  2. To make sticky pork donburi, combine remaining mirin, saké and soy in a large non-stick frying pan. Add ginger, place over medium heat and bring to a simmer. Cook for 4 minutes, or until reduced to a sticky glaze. Carefully remove half the glaze and set aside. Add 2 slices of porchetta to the pan, cook for 3 minutes, turn and cook for a further 2 minutes, or until sticky and heated through. Set aside and keep warm. Repeat with remaining glaze and pork.
  3. Divide rice between bowls. Top with onions and sticky pork. Serve with cabbage, shiso and furikake.


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