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Pork Belly Onigiri

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Pork Belly Onigiri

Ingredients

  • 1 ounce pork belly, cut in two
  • kosher salt, to taste
  • 2 ounces sugar
  • 1/2 ounce korean chile flake
  • 2 ounces fish sauce
  • 1/2 ounce water
  • 2 ounces white vinegar
  • 1 ounce negi (scallion) whites
  • 1 ounce garlic
  • 8 ounces chile sauce base
  • 9 ounces cucumber
  • 3 1/2 ounces carrots
  • vegetable oil, enough to cover 2 inches of frying pan
  • 6 1/4 ounces sushi rice
  • 1/2 ounce negi, chopped
  • 1 pinch bonito flake
  • 1/4 ounce furikake (japanese seasoning mix commonly found at asian markets)
  • a few sprigs cilantro
  • 2 ounces tamari
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Published 2014-09-09 12:34:59 (2 years ago).

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