For the marinade
1/2 cup water
3 tablespoons soy sauce
3 tablespoons honey
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons chopped green onions
1 star anise
1 bay leaf
1 1/2 tablespoons cornstarch dissolved 1 1/2 tablespoons water
salt and pepper to taste
6 slices (about 300 grams) pork belly, sliced into 1/4-inch thick pieces
3 pieces shiitake mushrooms, sliced
cooked rice, to serve
1 In a pan, combine all ingredients for the marinade (except cornstarch) and bring to a boil. Add cornstarch mixture. Whisk until syrupy. Season to taste with salt and pepper; cool.
2 Marinate pork belly slices in 1/2 cup of the honey-soy mixture overnight.
3 Grill marinated pork on a greased iron griddle for 3 to 4 minutes per side or until thoroughly cooked. Grill sliced shiitake mushrooms for 30 seconds until tender.
4 Portion pork and shiitake mushrooms on top of cooked rice. Drizzle with remaining honey-soy glaze. Serve with blanched spinach tossed in sesame oil, sesame seeds, salt, and sugar, if desired.
Photography by David Hanson | Food Styling by Rachelle Santos | Art Direction by Jonathan Roxas | Text and Prop Styling by Liezl Yap | Props from Howards Storage World, Handyman, Saizen, and Robinsons Department Store
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