Pork Belly Onigiri
- 1 ounce pork belly, cut in two
- kosher salt, to taste
- 2 ounces sugar
- 1/2 ounce Korean chile flake
- 2 ounces fish sauce
- 1/2 ounce water
- 2 ounces white vinegar
- 1 ounce negi (scallion) whites
- 1 ounce garlic
- 8 ounces chile sauce base
- 9 ounces cucumber
- 3 1/2 ounces carrots
- vegetable oil, enough to cover 2 inches of frying pan
- 6 1/4 ounces sushi rice
- 1/2 ounce negi, chopped
- 1 pinch bonito flake
- 1/4 ounce furikake (Japanese seasoning mix commonly found at Asian markets)
- a few sprigs cilantro
- 2 ounces tamari
- Produce
- Carrots (3 1/2 ounces)
- Cilantro (3 sprigs)
- Cucumber (9 ounces)
- Garlic (1 ounce)
- Korean chile flake (1/2 ounce)
- Meat
- Pork belly (1 ounce)
- Condiments
- Chile sauce base (8 ounces)
- Fish sauce (2 ounces)
- Tamari (2 ounces)
- White vinegar (2 ounces)
- Cooking & Baking
- Kosher salt (1)
- Sugar (2 ounces)
- Vegetable oil (1)
- Pasta & Grains
- Bonito flake (1 pinch)
- Furikake (1/4 ounce)
- Sushi rice (6 1/4 ounces)
- Drinks
- Water (1/2 ounce)
- Other
- 1 ounce negi (scallion) whites
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published January 7, 2013 (1 month ago).
71 people saved this recipe.
