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A bowl of pork belly kinpira — burdock, carrot, and pork in a sweet-savory glaze topped with sesame seeds

Pork Belly Kinpira (Buta Kinpira)

A hearty twist on classic kinpira — burdock root and carrot stir-fried with pork belly in a sweet-savory glaze of soy sauce, mirin, sake, and sugar. Substantial enough for a main with rice, and great for bento.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1 burdock root (gobo) shaved or cut into thin strips, soaked in water
  • 1/2 carrot cut into thin matchsticks
  • 150 g pork belly thinly sliced, cut into bite-sized pieces
  • 1 tbsp cooking sake to marinate the pork
  • 1 pinch salt and pepper for the pork
  • 1 tbsp sesame oil for stir-frying
  • 1.5 tbsp cooking sake sauce
  • 1.5 tbsp mirin sauce
  • 1.5 tbsp soy sauce sauce; a sweeter Kyushu-style one works well
  • 1 tbsp sugar sauce
  • sesame seeds to finish

Method
 

  1. Shave or cut the burdock into thin strips and soak in water. Cut the carrot into matchsticks and the pork belly into bite-sized pieces.
  2. Season the pork in a bowl with 1 tbsp cooking sake and a little salt and pepper.
  3. Heat the sesame oil in a pan over medium heat and stir-fry the pork until just cooked and lightly colored.
  4. Drain the burdock well and add it with the carrot. Stir-fry until the burdock softens slightly.
  5. Pour in the combined cooking sake, mirin, soy sauce, and sugar. Add sliced dried chili now if you like heat.
  6. Stir-fry until the liquid has almost evaporated and everything is glossy and glazed. Sprinkle with sesame seeds and serve.