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(Grilled Pork Rice Bowl)

BUTADON!!!! I remember when I first went off to visit Hokkaido Japan (Amazing Region by the way), as my family and I were driving through the country side we stopped by this little shop for lunch. Being a little shop everything was in Japanese and back then google translate wasn't as accurate as today. So we just ended up ordering the specials.

We ended up all getting a bowl of ramen with this BUTADON as a side! When I first took a bite of the pork, you could really taste the charcoal it was cooked upon, it was smokey, sweet, savoury, tender, juicy and just mouth watering. It was the perfect way to enjoy a slice of grilled pork served over a bowl of steamy rice.

A simple yummy dish that features and celebrates the beauty of PORK, a very simple sauce that just gently coats the exterior of the pork belly giving it a shiny glaze, caramelising over the flame giving you dark crunchy bits with just a ton of flavour.


  1. 4 Pork Shoulders (500g)

  2. 1/2 Cup Light Soy Sauce

  3. 1/4 Cup Mirin

  4. 1/4 Cup Sugar

  5. 3 Cloves Garlic

  6. Rice

  7. Mayonnaise


  1. In a pot add in 1/2 a cup of light soy sauce, 1/4 cup of mirin, 1/2 cup of sugar and 3 cloves of garlic. Bring the pot to a low simmer and let it simmer for 5 minutes. Set aside, you now got your yummy yummy sauce.

  2. Thinly slice your pork shoulder (optionally you can also use pork belly, both works amazing!)

  3. In a pan on medium high heat, add in a little bit of oil and begin to gently fry your pork shoulder one by one, trying to get some nice colour on them. Set aside.

  4. In the same plan add in a enough of your sauce to coat the base of the pan, turn up the heat to medium high and drop in your pork shoulder. Trying to get a nice thick glaze all around.

  5. If you have a blow torch you can use that to further caramelise your meat, if not just leave your pork to cook a little longer till it turns a deep amber with a little bit of burnt bits.

  6. Serve over a nice bowl of rice with some extra sauce drizzled over and with a little blob of Mayo.

PSSSTTT, this also makes for a great packed lunch!


Happy Cooking,

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