Fried Egg Pork Bowl

Steps

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1. 1
   Slice the onion thinly, following the grain. Adjust thickness to your preference.
   ▶ ≈1:18
2. 2
   Cut the pork belly into pieces about 3–4 cm wide.
   ▶ ≈1:33
3. 3
   Lightly coat the pork with all-purpose flour on both sides to seal in juices and help the sauce adhere.
   ▶ ≈1:50
4. 4
   Heat sesame oil in a frying pan over medium heat and let it warm through for about 30 seconds, spreading evenly.
   ▶ ≈2:19
5. 5
   Add the pork and gently separate the pieces with chopsticks to prevent them from sticking together.
   ▶ ≈2:31
6. 6
   Make space in the pan and add the onion. Stir-fry the onion and pork together so the onion softens fully and develops sweetness.
   ▶ ≈2:51
7. 7
   Add the grated ginger and garlic, mix well, and continue stir-frying until fragrant.
   ▶ ≈3:04
8. 8
   Add sake, sugar, and mirin first, stirring well to let the sweetness infuse into the pork.
   ▶ ≈3:41
9. 9
   Add soy sauce and stir-fry for about a minute, mixing well until the color is even throughout.
   ▶ ≈3:53
10. 10
    Pour in the vinegar at the end and stir briefly to distribute evenly (add it last because acidity can evaporate quickly).
    ▶ ≈4:30
11. 11
    Divide the pork mixture in half. Use a smaller frying pan (about 20 cm diameter) and pour half the pork mixture into it.
    ▶ ≈4:52
12. 12
    Leave a space in the center and crack one egg into the middle.
    ▶ ≈5:09
13. 13
    Cover and cook over medium-low heat until the egg white is set but the yolk remains runny (adjust doneness to your preference).
    ▶ ≈5:16
14. 14
    Transfer the pork and fried egg over rice to serve. Optional: sprinkle with green onion to taste.
    ▶ ≈5:32