Braised Pork Belly Donburi with Ginger-Scallion Glaze and Soft-Cooked Eggs

Ingredients

• 2 lb pork belly, skin removed, cut into 1-inch cubes
• 2 cups sushi rice (short-grain white rice)
• 3 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 cucumber, thinly sliced
• 1/2 cup coconut aminos
• 2 tbsp rice vinegar (for braising liquid)
• 2 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 2 tbsp brown sugar
• 1 cup chicken stock
• 2 tbsp avocado oil
• 4 eggs
• 4 scallions, thinly sliced
• 2 tbsp toasted pumpkin seeds
• 1/2 tsp crushed red chili flakes(optional)

Instructions

1. 1

   Toss pork belly cubes with 1 tsp salt and let sit 15 minutes.

2. 2

   Steam rice with 3 cups water in a rice cooker or covered pot until tender, about 20 minutes; keep covered.

3. 3

   Heat avocado oil in a heavy Dutch oven over medium-high heat. Sear pork belly cubes on all sides until deeply browned, about 10 minutes total. Remove and set aside.

4. 4

   Pour off excess fat, leaving 1 tbsp. Add garlic and half the ginger; cook 30 seconds until fragrant.

5. 5

   Add coconut aminos, 2 tbsp rice vinegar, brown sugar, and chicken stock. Scrape up browned bits and bring to a simmer.

6. 6

   Return pork belly to the pot, reduce heat to low, cover, and braise 2 hours, stirring occasionally, until pork is fork-tender.

7. 7

   Meanwhile, combine 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl; stir until dissolved. Add cucumber slices and refrigerate at least 30 minutes.

8. 8

   Bring a pot of water to a rolling boil. Lower eggs in and cook 6 minutes 30 seconds for jammy yolks. Transfer to ice water, peel, and halve.

9. 9

   Uncover the pork and simmer 15 more minutes until the glaze thickens and coats the meat. Stir in remaining grated ginger in the last 2 minutes.

10. 10

    To serve, fill four bowls with rice, top with braised pork belly, pickled cucumber, and egg halves. Garnish with scallions, toasted pumpkin seeds, and chili flakes if using.