Pan-Fried Ginger Pork Belly

Name: Perut Babi Jahe Goreng
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: ¼ head green cabbage ((11 oz, 312 g)); 1 Tokyo negi (long green onion); 2 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob)); 8 oz sliced pork belly ((cut in half or smaller, if needed)); 3 Tbsp sake; 3 Tbsp mirin; 2 tsp sugar; 2 Tbsp soy sauce ((or use GF soy sauce for gluten-free))

Featured in the popular Japanese drama Kodoku no Gurume, this Pan-Fried Ginger Pork Belly is cooked in a savory soy sauce base with a hint of sweetness and a touch of spicy ginger. It‘s a quick meal that you can prepare in less than 20 minutes.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.7 (34) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

2 servings

¼ head green cabbage ((11 oz, 312 g))
1 Tokyo negi (long green onion)
2 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
8 oz sliced pork belly ((cut in half or smaller, if needed))
3 Tbsp sake
3 Tbsp mirin
2 tsp sugar
2 Tbsp soy sauce ((or use GF soy sauce for gluten-free))

Steps

Gather all the ingredients.
Make the sauce. In a bowl or a liquid measuring cup, combine 3 Tbsp sake, 3 Tbsp mirin, 2 tsp sugar, and 2 Tbsp soy sauce. Mix well. Divide into 2 portions. Tip: You can save the sauce for up to a week.
Cut off the core of ¼ head green cabbage and shred the cabbage into thin slices. I like using a cabbage slicer that yields superfine shredded cabbage.
Cut 1 Tokyo negi (long green onion) until you have about 4–6 Tbsp chopped negi (or as much as you‘d like to use). Here, I use about 2–3 Tbsp of chopped negi per serving. Peel and grate the ginger knob until you have 2 tsp ginger (grated, with juice); you‘ll need about 1 tsp per serving.
I‘m cooking one serving at a time. Heat a nonstick frying pan on medium-high heat. Divide the 8 oz sliced pork belly pieces into 2 portions. Add one portion of pork to the pan without overlapping the meat too much. It’s okay if it does a little bit. Once the oil starts to render from the pork, add in one serving of the sauce. Note: If you’re using a stainless steel frying pan or cast iron skillet, I recommend applying a little bit of oil first. The oil from the pork belly should be enough to cook the meat without sticking to the pan.
Then, add 1 tsp grated ginger with juice and 2–3 Tbsp chopped negi.
Mix the ginger and negi in the sauce. Flip the meat once in a while to cook thoroughly.
Place 1 serving of shredded cabbage on an individual plate and transfer the Pan-Fried Ginger Pork Belly and sauce. Repeat to cook the remaining serving. Serve immediately.