Tender Pork Belly and Napa Cabbage One-Pot Rice Recipe
Hey everyone, and welcome back to the kitchen!
Today, I’m excited to share another incredibly easy and satisfying Japanese one-pot meal: Pork Belly and Napa Cabbage One-Pot Rice. This dish is packed with umami flavors from the tender pork, sweet napa cabbage, and savory seasonings, all cooked together with fluffy rice. It’s the perfect comfort food, especially on a busy day when you want something delicious without a lot of fuss or cleanup!
Let’s dive into how you can make this at home!
Ingredients
(Yields: 1 serving) In the video, I’m cooking a two-serving portion, but for clarity in this post, the ingredients listed are for one serving.
For the Pork & Marinade:
Pork Belly (thinly sliced): 50g (approx. 1.8 oz)
Grated Ginger: 1/2 tsp
Sake: 1/2 tsp
Soy Sauce: 1/2 tsp
For the Rice & Base:
Japanese short-grain rice: 75g (approx. 2.65 oz / approx. 0.4 US cup uncooked rice)
Napa Cabbage: 70g (approx. 2.5 oz), roughly chopped
Water: 80ml (approx. 0.34 US cup, or roughly 1/3 US cup)
Soy Sauce: 1/2 Tbsp
Sake: 1/2 Tbsp
Dashi Powder (Japanese soup stock powder): 1/2 tsp
Shio Kombu (Salted Kelp): 1 tsp
Note: If you can’t find Shio Kombu, you can slightly increase the soy sauce or dashi powder, or add a tiny pinch of salt to taste. Shio Kombu adds a unique umami and salty flavor.
For Topping (Optional):
Finely Chopped Green Onion (Scallion): as much as you like
Instructions
(Let’s cook this in just 5 simple steps!)
Prep the Ingredients:
Cut the pork belly into bite-sized pieces. In a small bowl, combine the pork with the ginger paste, 1/2 tsp of sake, and 1/2 tsp of soy sauce. Mix well to marinate and set aside.
Wash the rice thoroughly by rinsing it with cold water several times until the water runs mostly clear. Drain the rice completely in a sieve.
Roughly chop the napa cabbage into bite-sized pieces.
Layer in the Pot:
In a small, heavy-bottomed pot (one with a tight-fitting lid), add the well-drained rice.
Pour in the 80ml (approx. 1/3 US cup) of water. Add the 1/2 Tbsp of soy sauce, 1/2 Tbsp of sake, and the dashi powder. Stir gently to combine with the rice.
Spread the chopped napa cabbage evenly over the rice mixture.
Scatter the Shio Kombu (if using) over the napa cabbage.
Finally, arrange the marinated pork belly pieces evenly on top of the cabbage.
Cook the Rice:
Place the lid on the pot and bring it to a boil over high heat.
Once it reaches a rolling boil, immediately reduce the heat to low. Let it simmer gently for 15-20 minutes, or until all the water has been absorbed and the rice is cooked.
Tip: Listen carefully! When you hear a slight crackling sound or smell a hint of a toasty aroma (be careful not to let it burn!), it’s a sign that the water has evaporated and the rice is cooked.
Steam & Rest:
Once the rice is cooked, turn off the heat.
Keep the lid on and let the dish steam for about 5 minutes. This allows the flavors to meld and the rice to finish cooking perfectly.
Serve:
After steaming, remove the lid. Gently fluff the rice with a spoon or rice paddle, mixing the pork belly, napa cabbage, and rice together.
Serve immediately in a bowl. Garnish with finely chopped green onions, if desired. Enjoy your delicious and comforting one-pot meal!
And that’s all there is to it! A wonderfully flavorful and easy Japanese meal that’s sure to become a new favorite. The combination of savory pork, sweet cabbage, and perfectly seasoned rice is just irresistible.
Be sure to check out the full video tutorial on my YouTube channel for a visual guide. If you give this recipe a try, I’d love to hear how it went in the comments below or on the video!
Happy Cooking!
