Teriyaki Pork Belly Stir-Fry with Spring Onion
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Ingredients
- 500 g pork belly slices
- 6 spring onions
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 858 kcal
- Protein
- 24.3 g
- Carbohydrate
- 69.6 g
- of which sugars
- 8.5 g
- Fat
- 52.7 g
- of which saturates
- 17.5 g
- Fibre
- 2 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Cut the pork belly and spring onions into short lengths.
- 3
Heat the vegetable oil in a frying pan over a high heat and fry the pork for 5-6 minutes, turning often, until browned, crisp at the edges and no pink remains.
- 4
Add the spring onions and stir-fry for 1 minute.
- 5
Mix the soy sauce, mirin and caster sugar in a small jug, pour into the pan and toss for 1-2 minutes until glossy.
- 6
Scatter with the toasted sesame seeds and serve with the rice.
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