Nov 29, 2011

Marinated Pork Slices Donburi - Hearty and Comforting

Post Thanksgiving shout out:
Are you tired of bird related dishes?
No more turkeys?

I'll never get tired of eating turkey. If the dish is good enough, I can munch on the same thing for up to one week, one whole week! Sadly though, I couldn't find any place that sell turkey before the holiday.

So what are we having tonight since no birds are involved?
How about marinated pork slices donburi?

Ingredients (2 to 3 portion)?

1 tablespoon of soy sauce
1 tablespoon of mirin
2 teaspoons of Sriracha sauce or other types of chili sauce
Few drops of sesame oil

20 pork slices
1/2 onion
3 garlic cloves
3 fresh chili pepper
3 eggs
1 to 2 tablespoons of Japanese Tsuyu (soup base)
1 tablespoon of black bean soy sauce
Some olive oil
Some sea salt
Some freshly ground black pepper
Some steamed white rice
Some toasted sesame seeds
Some dried seaweed flakes


Combine all the marinade ingredients and mix well with pork slices,
Let it sit in room temperature for about 15 minutes -

Beat the eggs and set aside.

Peel the garlic and remove the stems from the fresh chilies,
Finely chop them together -  

Remove the outer brown layer from the onion and cut into thin slices,
Toss to the pan, drizzle some olive oil and turn to medium high heat,
Sprinkle some salt and pepper, cook till the onion turns translucent or even slighted browned on the edges.

Add in chopped garlic and chili pepper, cook till the aroma comes out but not burning the garlic.

Add in pork slices and give it a quick stir,
Cook till almost cooked through, pour in one tablespoon of tsuyu first along with one tablespoon of black bean soy sauce,
Mix well, taste the mixture see if one more tablespoon of tsuyu is needed,
It should be on the salty side since we gonna pour in beaten eggs and serve with rice later on.

Turn to high heat, almost to a boil,
Evenly pour in beaten eggs and turn off the heat immediately,
Gently stir up the mixture just a few times so that all the ingredients are coated with silky eggs.

Pour the sauce over steam white rice,
Sprinkle some sesame seeds and seaweed flakes before serving.

Such a hearty and comforting dish,
I'm very happy even without a turkey this year,
On a side note, this recipe was supposed for two people...but...but I ate them all in one hour...

*I have committed a sin*

Cindy's Rating: 8


  1. my first comment on your donburi was accidentally posted on your beef rendang. anyway..haha nice blog! thanks for dropping by my site as well. i'm guessing you're asian as well? hahaha - gio

  2. To The Hungry Giant~
    Yes, Almost full Taiwanese plus some blood from Sichuan, maybe that's why I love spicy food!

  3. I never even have turkey for Thanksgiving. Had a duck instead! But still ...bird-related! LOL

    if it's delicious, why not have a few more servings? don't worry! no sin committed.

  4. To Tigerfish~
    Really!? No turkey during Thanksgiving ever? Maybe you should give it a try, or postpone to xmas this year!