Savoury Malted Rice (Shiokoji) Flavoured Pork Belly

Steam cook without water, it's so easy. The pork belly is marinated in the delicious malted rice yeastiness.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4 Cook: 30 min

Ingredients

Pork belly 250g
Malted rice (shiokoji) 2 tbsp
Carrot 1
Aubergine 1/2
Beansprouts a handful
Your favourite vegetables plenty
Ponzu sauce as required

Method

1
Add the malted rice to the pork belly, put in a ziploc bag and keep sealed in the fridge overnight. Finely slice the pork belly the next day.
2
Chop the vegetables to bitesize pieces. I used cauliflower, aubergine, carrot, celery and onion. You can add mushrooms, asparagus and courgettes, etc.
3
Brush the base of a heavy pan (like Le Creuset) with oil and add the vegetables and arrange the sliced pork belly on top. Put the lid on and steam cook on low or medium heat for 15 minutes. Don't add any water.
4
The pork should be half cooked. Add the beansprouts and any soft vegetables like cabbage and steam cook again for 10 minutes.
5
All the vegetables should be nicely cooked. Drain off the oil and any liquid and mix the pork with the vegetables. Add the ponzu sauce and mix in before serving.

Tips & Note

As you're steam cooking the vegetables and pork, you'll really enjoy the natural flavours of all the ingredients.

Savoury Malted Rice (Shiokoji) Flavoured Pork Belly

Steam cook without water, it's so easy. The pork belly is marinated in the delicious malted rice yeastiness.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Cook: 30 min

Ingredients

Pork belly 250g
Malted rice (shiokoji) 2 tbsp
Carrot 1
Aubergine 1/2
Beansprouts a handful
Your favourite vegetables plenty
Ponzu sauce as required

Savoury Malted Rice (Shiokoji) Flavoured Pork Belly

Recipe ID :909 Posted on 25 JUL 2015

Serves 4

Cook 30min
views 4,463
printed 222

saved 0

Steam cook without water, it's so easy. The pork belly is marinated in the delicious malted rice yeastiness.

Share

Ingredients

Print Ingredients Email Ingredients
250g
2 tbsp
1
1/2
a handful
plenty
as required

Method

Cook
30min
1
Add the malted rice to the pork belly, put in a ziploc bag and keep sealed in the fridge overnight. Finely slice the pork belly the next day.
2
Chop the vegetables to bitesize pieces. I used cauliflower, aubergine, carrot, celery and onion. You can add mushrooms, asparagus and courgettes, etc.
3
Brush the base of a heavy pan (like Le Creuset) with oil and add the vegetables and arrange the sliced pork belly on top. Put the lid on and steam cook on low or medium heat for 15 minutes. Don't add any water.
4
The pork should be half cooked. Add the beansprouts and any soft vegetables like cabbage and steam cook again for 10 minutes.
5
All the vegetables should be nicely cooked. Drain off the oil and any liquid and mix the pork with the vegetables. Add the ponzu sauce and mix in before serving.

Tips & Note

As you're steam cooking the vegetables and pork, you'll really enjoy the natural flavours of all the ingredients.

HOME
midnight kitchen
I’ve got 175 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
200g of konjak pasta is only 12 kcals. Use shop bought taramasalata as a sauce to make this healthy and delicious dish in 5 minutes. You'll be beach-ready!
Konjak potato noodles (shirataki), Taramasalata (shop-bought), Chicory, Shredded nori sheet, Salt & pepper, Chilli powder
HOME
This is a simple and delicious chowder, made really trendy with some bacon!
Chicken, Streaky bacon , Leek, Potatoes (large), Tinned sweetcorn (325g), Water, Milk, White wine, Chicken stockpot, Thyme, Salt, Double cream
HOME
This is a side dish that can be made in 5 minutes. Its fresh crunchiness and umami of the salty seaweed will stimulate your appetite! It's less than 25kcal for 100g (one person's serving), so it's ideal for those who are dieting.
Beansprouts, Cucumber (7cm), Kombu seaweed
HOME
After many years of trial and error, I finally succeeded to make this okonomiyaki crispy on the outside and chewy on the inside. It's just like the ones you really enjoy in a restaurant!
Yam potato, Eggs, Milk, Vinegar, Sugar, Dashi stock granules, Flour, potato starch, baking powder, Vegetables, meat, fish, Cabbage (medium), Spring onions, cheese
HOME
You won't believe you can make this tasty side dish by microwaving it...
Chicken breast fillet, Okra, Sour plum (umeboshi) puree, Mentsuyu dashi stock (concentrated), Sugar or honey, Bonito flakes (katsuo-bushi)
HOME
With a handful of colourful ingredients, this quick pasta dish is ideal for lunch or a light bite.
Pasta, Broccoli, Onion, Anchovy fillets, Tinned tuna (in sunflower oil), Olive oil, Salt & pepper & dried chilli
HOME

Similar Recipe

A wonderful variety of textures and tastes!
Vermicelli, Peppers (any colour), Celery, Carrot, Cabbage, Spring onions, Quail eggs, Sesame oil, Potato starch in water, Seasonings:, Chicken stock cube, Water, Sake, Soy sauce, Salt & pepper
M Kushima
PRO
This soup will warm and comfort you on a cold winter's day.
Chinese leaves bunch, Onion, Garlic, Ginger, Your favourite meat, Vegetable oil, Chinese chilli bean sauce, Sweet soybean paste (Tianmenjiang), Oyster sauce, Soy sauce, Chicken stock granules, Potato starch in water, Cooked rice
yhiranuma
PRO
A famous recipe by Chinese chef Mr Chen, simple and easy but full of lots of good things.
Pork loin fillets, Squid, Frozen king prawns, Salt & pepper, Sake, Potato starch in water, Tinned bamboo shoots, Carrot, Chinese leaves, Green pepper, Spring onions, Chicken stock, Sugar, Sauce:, Oyster sauce, Soy sauce, Pepper, Sesame oil
Tobuchan
HOME
Super simple and a lovely nutty flavour with lots of vegetables.
Pointed cabbage, Green beans, Beansprouts, Pork belly, Garlic, Ginger, Sesame oil, Water, Sake, Sesame paste, Light soy sauce, Salt & pepper
KitchenCIB
HOME
Boil the pork then stir fry it with Chinese vegetables. So delicious!
Pork belly, Choi sum bunch, Spring onions, Garlic, Chinese chilli bean sauce, Miso, Soy sauce, Mirin, Rice wine (sake), Chilli oil, Oyster sauce
KitchenCIB
HOME
Remember to fry the minced pork with the miso first to get a good rich flavour.
Courgette (large), Cornstarch, Minced pork, Garlic, Ginger, Leek, Sweet miso (Tianmenjiang), Chinese chilli bean sauce, Sake, Light soy sauce, Sugar, Pepper, Chicken stock, Potato starch or cornflour in a bit of water, Vinegar
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME