Skytree pork bowl
Anything with Alvin · ♥ 24.7K likes · 542K views · 5 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 lb pork tenderloin
- 1 lb pork loin bone in
- 1 lb thinly sliced pork shoulder
- 2 lb pork bellies without skin
Slice each cut into manageable pieces and put each in its own zip-top bag so they cook separately.
- 1 cup sugar
- 6 tbsp water
Cook the sugar with 6 tablespoons water to an amber caramel.
Caramel marinade
- 1½ cup boiling water
- 1 cup soy sauce
- ¾ cup sake
- ½ cup mirin
- 2 cloves garlic cloves
Add the boiling water and let the caramel dissolve. Add soy sauce, sake, mirin and grated garlic; bring to a simmer, then take off the heat to cool.
- 2 cup short grain white rice
Wash the rice about 3 times until the water runs clear and cook in a rice cooker on the white rice setting.
Washing and cooking the rice
Divide the marinade among the bags, squeeze out the air, flatten into an even layer and chill on a tray about two hours.
Drain the excess marinade back into the pot and reduce until sticky, skimming off the gunk, to make a glaze.
Grill the pork over an open flame one cut at a time, thickest to thinnest: belly, tenderloin, loin, then the thin shoulder, which cooks almost instantly.
Toss all the cuts together in a large bowl with the glaze.
Pack rice into a bowl, build the thick pieces into a base and drape the thin slices on top; finish with the remaining glaze.