Since reading a book called Japanese Soul Food, my mind had been blown by the diversity of their food. For someone who hasn't even set foot in the country, I do a lot of Japanese cooking, based on this book. We’re talking a small obsession here. I’ve begun messing around by putting a slab of pork belly through the grinder. The fattiness of the meat provides a sticky film that coats the rice perfectly. Sticky film? Really? Is that a good thing? You better believe it is. 

What you’ll need:

Canola oil, coconut oil or rapeseed oil
400g x pork belly, rind removed and minced (If you don’t have a nice butcher just ask for pork mince or buy belly and chop it very finely by hand)
1 x thumb-sized piece of ginger, finely chopped
2 x cloves garlic, finely chopped
2 x spring onions, finely sliced plus extra to serve
1/2 cup soy sauce
1 cup sake
1 - 2 drops sesame oil
2 x tablespoons Korean chilli paste (alternatively just use 2 fresh chillies, chopped)

To serve:

Steamed white rice, kept warm.
Kimchi or mango atchar
Coriander, roughly chopped

What you’ll do:

  1. In a shallow, large-surface frying pan, add a little cooking oil and start cooking the ginger, the spring onion and the garlic.
  2. After a few minutes, add the pork, the soy sauce and the sake.
  3. Toss to combine and then add the chilli paste, mixing it in as you work.
  4. When the liquid has reduced into a nice, sticky consistency remove from the heat.
  5. Add the sesame oil.
  6. To serve, spoon rice into bowl, top with the pork and garnish with spring onion and kimchi.

Order yourself a pork belly here.