I recently binge watched the anime Shokugeki no Soma a.k.a. Food Wars! There are so many creative recipes in the show that I was inspired to recreate one of them. I chose to recreate Megumi’s Pork Belly Onigiri because the way they described it in the show made me start salivating.
When using pork belly, you do not need to add oil. Pork belly has plenty of fat that will render out during the cooking process, so don’t worry about adding oil to your wok. Your pork might stick at first, but once the fat renders you’ll have no issue tossing around the pork.
The hardest part of this recipe is forming the rice. Putting water on your hands will help keep the rice from sticking to you. The process is similar to making a dumpling where you have to make the wrapper first, then add the filling before you seal it. Another trick you can use is putting the rice on saran wrap instead of using your hands.
Keep your pork belly in your rice, not the floor,
Your favorite alternative chefs, K & T
Pork Belly Onigiri
Ingredients
- 1.5 pounds pork belly cubed
- ¼ cup honey
- 2 tbsp miso
- 2 tbsp tamari
- 1 tsp grated ginger
- 4 cloves garlic minced
- 3 green onion chopped
- 2 cups sushi rice cooked
- 1 sheet roasted seaweed cut into 1×2 inch rectangles
- Furikake
Instructions
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Combine honey, miso, tamari, ginger, and garlic together in a small bowl.
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Heat up wok over medium high heat. Add pork belly to wok and cook until pork belly turns white.
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Add the sauce mixture to the wok. The sauce should caramelize and become thick. Toss to coat all the pork belly.
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Turn off the heat for the wok and add in the green onion.
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Wet hands and roll the rice into four even balls. Take a ball and flatten it to make space for the filling. Place a spoonful of pork belly filling in the center of the flattened rice. Shape the rice, so that it completely covers the filling. The rice will look like a ball that can then shape into more of a triangle.
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Wrap the seaweed around the rice like in the pictures above, then sprinkle the rice with furikake.