Recently by coincidence, I have been receiving a lot of feedback about my recipes from my friends and family. They knew about my blog when I first started, but I had no idea that they have been actually following my blog and cooking my recipes! Some of them also asked me to keep sharing more quick and easy recipes for them. So friends and family, this fast and delicious recipe is for you!
Well, it’s for everyone of course. We are all busy with work, children, social activities, and all the responsibilities we have in our lives. As I’m a mother of two young children who are considered “very active” according to people who know them well, I am always busy crossing out my To-Do list. On top of my children’s activities, playdates, and studying, I want my house to be kept clean and tidy and have fresh ingredients in the fridge to cook meals for the family. The list goes on and on and I’m sure you probably know exactly how I feel.
On a busy day where I simply run out of time, I tend to cook donburi (Japanese rice bowl) dish with quick miso soup. It’s super easy to make but it’s delicious and way better than eating out or taking out food. It’s nice to have several go-to recipes to count on when our busy lives doesn’t allow time for cooking. If you ask me my favorite among all the donburi recipes I shared so far, here are my picks:
They are all easy to make, and more importantly they take very little time!
Today I’m guest posting at Wok with Ray. You might remember my Filipino blogger friend Ray when he blog sat for me when I was in Japan recently. He shared delicious Stir Fried Shrimp & Asparagus in Black Bean Sauce. Filipino cuisine loves using pork belly, and as a pork belly lover myself, I’d like to share one of my favorite pork belly recipes. My family loves to eat this pork belly over rice, like donburi (above).
Please click HERE to read my complete post with recipe at Wok with Ray. If you are new to his site, you will be in love with his cooking and pictures of delicious meals! Have a great weekend everyone!
- ¾ lb (350g) pork belly
- Blanched spinach (optional)
- Japanese mayonnaise (optional)
- Ichimi Togarashi (optional)
- 2 Tbsp. honey
- 2 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- 2 garlic cloves
- Slice pork belly into ¼ inch (6-7mm) pieces.
- Grate garlic cloves (or you can use a garlic press).
- Heat oil in a large frying pan and start cooking pork belly on high heat when the frying pan is hot.
- The oil might splatter so you can use a splatter screen to avoid mess in your kitchen.
- When both side of pork belly is nicely browned, turn off the heat.
- Wipe off the excess oil completely.
- Turn the heat back on to medium heat and add Seasonings.
- Cook over medium heat until the meat start to have nice glaze. Try not to burn the sauce.
- Enjoy the juicy flavorful meat with blanched spinach to balance out the palate. Our family’s favorite way of eating Honey Pork Belly is to make a donburi style (rice bowl). Place blanched spinach over a bowl of rice. Lay pieces of pork belly on top and drizzle Japanese mayonnaise with sprinkle of Ichimi Togarashi. The mayonnaise goes amazingly well with the salty sweet sauce.