Cubed Pork Belly Rice Bowl

• 180 grams Pork belly (thick cut)
• 2 Eggs
• 1 Finely chopped scallions
• 1/2 Nori seaweed
• 2 servings Hot cooked rice
• 2 tbsp Japanese Worcestershire sauce
• 1 tbsp Mirin
• 1 tsp MIso
• 1 Garlic (grated or tubed one is OK)

1. Cut the thick pork belly into about 1.5 cm cubes.
2. Make the sauce by combining 2 tablespoons of Japanese Worcestershire sauce, 1 tablespoon of mirin, 1 teaspoon of miso, and garlic.
3. Fry the diced pork belly in a frying pan until crispy brown and the oil has rendered.
4. Blot the oil from the pan with paper towels.
5. Pour in the sauce, reduce it a little and coat the pork with the sauce thoroughly.
6. Put hot rice in a bowl and sprinkle with the shredded nori.
7. Place an egg on top and arrange the pork around the egg.
8. Garnish with chopped scallions.
9. Drizzle over the sauce from the frying pan and serve.

belly, eggs, scallions, rice, worcestershire sauce, mirin, garlic

Taken from cookpad.com/us/recipes/156586-cubed-pork-belly-rice-bowl (may not work)