Japan
Tokachi Butadon — Pork Rice Bowl, adapted from the MAFF regional recipe for Hokkaido. Ingredient amounts and cooking instructions are provided below.
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3 clear steps
Shred the outer layers of the leek into fine garnish strips. Make 4–5 small cuts through the pork sinew to prevent curling.
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Heat a lightly oiled frying pan. Sear the pork, turn when the edges become translucent, then remove while still slightly underdone.
Add the soy sauce, sugar and mirin to the pan and reduce until lightly syrupy. Return the pork and turn it in the sauce until fully cooked; for intact pork, verify 63°C internally and rest for 3 minutes. Serve over the rice with the sauce and shredded leek.
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