Butadon

Ingrédients

200 g jasmine rice x 350 g water

300 g pork belly

6 cm ginger

1 onion

1 nappa cabbage

0.5 dl xiao xing

0.5 dl mirin

3 tbsp oyster sauce

2 tbsp chicken fond

2 tbsp japanese soy sauce

1 dl water

1 spring onion

Sesame seeds

Instructions

Slice pork in 3 cm cubes and fry in pan on 6/9 heat until golden brown, around 5-7 minutes.

While it pork is cooking, slice 1 onion and finely dice the ginger.

Add onion and ginger to pan, cook for 2-3 minutes. Add 0.5 dl xiao xing, 0.5 dl mirin, 3 tbsp oyster sauce, 2 tbsp soy sauce, 2 tbsp chicken fond, and 1 dl water.

Slice nappa cabbage in large chunks, separating the leaves and the stems.

Add the hard part of the cabbage to the pan and let cook on 5/9 heat for around 10 minutes or on lower heat for around 15-20 minutes. Cook rice.

Add spring onion and the soft part of cabbage and let cook until cabbage has softened.

Top with sesame seeds.