The sticky glaze coats each piece of pork, creating a perfect harmony of flavours that will explode. Making it a household favourite.
Serves 4
Ingredients
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
Method
- 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.
- 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.
- Divide rice between bowls. Top with onions and sticky pork. Serve with cabbage, shiso and furikake.
