Sakura Pork Rib Chop Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   In a large pot, heat sesame oil over medium heat. Season the pork belly with salt and pepper, then add it to the pot. Sear each side until golden brown, about 5 minutes per side.

2. 2

   Braise the Pork

   Add minced garlic, ginger, soy sauce, sriracha, and enough water to cover the pork. Bring to a simmer, then reduce heat to low, cover, and braise for 2 hours or until tender.

3. 3

   Prepare the Spaetzle

   In a bowl, mix rice flour, all-purpose flour, eggs, and water until smooth. Season with salt. Pass the mixture through a spaetzle maker or a colander into boiling salted water. Cook for 2-3 minutes until they float, then remove and set aside.

4. 4

   Cook the Bok Choy

   In a separate pan, heat a little sesame oil over medium heat. Add baby bok choy and sauté for 2-3 minutes until wilted. Season with salt and pepper.

5. 5

   Crispy Shallots

   Thinly slice shallots and fry in hot oil until golden brown and crispy. Drain on paper towels.

6. 6

   Serve

   Plate the braised pork belly with rice spaetzle, sautéed bok choy, and top with crispy shallots and sliced green onions.