Spicy Bukkake Pon - Pan-Steamed Layered Pork and Vegetables
Spicy Bukkake Pon - Pan-Steamed Layered Pork and Vegetables

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spicy bukkake pon - pan-steamed layered pork and vegetables. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Spicy Bukkake Pon - Pan-Steamed Layered Pork and Vegetables is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Spicy Bukkake Pon - Pan-Steamed Layered Pork and Vegetables is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have spicy bukkake pon - pan-steamed layered pork and vegetables using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Bukkake Pon - Pan-Steamed Layered Pork and Vegetables:
  1. Take 200 grams Pork belly meat (for shabu shabu)
  2. Make ready 1/2 head Cabbage
  3. Get 1 bag Bean sprouts
  4. Make ready 50 ml Sake
  5. Take 30 ml Water
  6. Prepare 3 leaves Shiso leaves
  7. Take 1 White sesame seeds
  8. Prepare Bukkake Pon Sauce
  9. Prepare 4 tbsp Ponzu
  10. Make ready 1/2 tsp Gochujang
  11. Take 1/2 tsp Sugar
  12. Prepare 1 tsp Sesame oil
  13. Take 5 cm Japanese leek (finely chopped)
  14. Get 2 stalks Green onions (finely chopped)
Steps to make Spicy Bukkake Pon - Pan-Steamed Layered Pork and Vegetables:
  1. Rip the cabbage into easy-to-eat pieces, and spread out half in a frying pan. Place half of the bean sprouts on top of the cabbage, and place half of the pork on top of the bean sprouts.
  2. Stack up more cabbage, bean sprouts, and pork, add sake and water around the edges of the pot. Cover with a lid and steam cook for about 15 minutes.
  3. Mix the bukkake-pon sauce ingredients together. Julienne the shiso leaves.
  4. Arrange onto plates after steaming in Step 2, garnish with shiso leaves, and top with lots of white sesame. Add the bukkake-pon sauce on top and enjoy.

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