This Japanese-inspired dish combines tender braised cabbage with savory pork belly slices, infused with the flavors of garlic, ginger, and a touch of heat from chili flakes. The addition of gluten-free soy sauce and ponzu sauce ensures it's suitable for those with gluten sensitivities.
Ingredients: 500g pork belly, sliced thinly. 1 small cabbage, shredded. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 1/4 cup gluten-free soy sauce. 1/4 cup sake. 2 tablespoons mirin. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 2 tablespoons chili flakes. 2 tablespoons ponzu sauce.
Instructions: In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, saut until fragrant. Add sliced pork belly, cook until browned. Stir in gluten-free soy sauce, sake, mirin, and rice vinegar. Let it simmer for 5 minutes. Add shredded cabbage to the skillet, mix well with the pork and sauce. Cover and let it cook for 10-15 minutes, stirring occasionally until cabbage is tender. Drizzle with chili flakes and ponzu sauce, toss to combine. Serve hot, garnished with chopped green onions if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
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