Ingredients :
- 250g Wicks Manor pork belly, diced
- 2 packs Enoki Mushrooms, trimmed
- 1 stalk Scallion, thinly sliced
- ½ Onion, sliced
- 1 tbsp Gochujang
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Honey
- 1 tbsp Sesame Oil
- Salt and pepper, to taste
- 1 cup cooked White Rice
- Chili oil & furikake, for garnish
- 1 Egg Yolk (optional)
Instructions:
- In a small bowl, whisk together the gochujang, soy sauce, oyster sauce, honey, and sesame oil. Set aside.
- Heat a non-stick pan over medium heat. Add the diced pork belly and cook until golden, crispy, and rendered. Remove and set aside, leaving a bit of the fat in the pan.
- In the same pan, sauté the onion and scallion whites (save the green tops for garnish) until softened and lightly golden.
- Pour in the prepared sauce and let it simmer until slightly thickened and glossy. Add the enoki mushrooms and toss to coat. Cook for 1–2 minutes until tender.
- Return the crispy pork belly to the pan and stir everything together until well coated and heated through. Season with salt and pepper to taste.
- Spoon the pork belly and enoki mixture over a bowl of warm rice. Add the egg yolk in the middle. Garnish with chili oil, furikake, and the reserved scallion greens. Dig in while hot.
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