Okinawan Pork and Rice Cake Delight

Ingredients

While the original Balkenbrij is a porridge-like dish made with pork offal and grains, this Okinawan adaptation replaces the offal with succulent pork cuts. The traditional Dutch spices are substituted with Okinawan flavors such as turmeric and ginger, giving the dish a unique twist. Additionally, the original dish is typically served as a breakfast or lunch item, whereas this Okinawan version can be enjoyed as a main course for dinner. We alse have the original recipe for Balkenbrij, so you can check it out.

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 2 cups (470ml) dashi broth 2 cups (470ml) dashi broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 200g (7 oz) fresh rice cakes 200g (7 oz) fresh rice cakes
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the sesame oil over medium heat. Add the pork belly slices and cook until browned and crispy.
2. 2.
   In a separate bowl, whisk together the dashi broth, soy sauce, mirin, brown sugar, turmeric powder, and grated ginger.
3. 3.
   Pour the mixture over the pork belly in the pan and bring to a simmer. Cook for 15-20 minutes until the pork is tender and the flavors have melded together.
4. 4.
   In a small bowl, mix the cornstarch with a little water to create a slurry. Slowly pour the slurry into the pan while stirring continuously to thicken the sauce.
5. 5.
   Add the fresh rice cakes to the pan and cook for an additional 5 minutes until they are heated through and have absorbed some of the flavors.
6. 6.
   Garnish with sliced green onions and sesame seeds before serving.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, keep in mind that pork belly adds richness and flavor to the dish.
• Dashi broth — If you can't find dashi broth, you can substitute it with chicken or vegetable broth.
• Fresh rice cakes — Look for fresh rice cakes in Asian grocery stores. If unavailable, you can use dried rice cakes, but make sure to soak them in water before using.

Tips & Tricks

• To enhance the flavors, marinate the pork belly in the soy sauce, mirin, and ginger mixture for 30 minutes before cooking.
• Adjust the sweetness by adding more or less brown sugar according to your taste preference.
• For a spicier kick, add a pinch of chili flakes or a drizzle of chili oil.
• Serve the dish with a side of pickled vegetables to add a refreshing contrast to the savory flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.

Serving advice

Serve the Okinawan Pork and Rice Cake Delight hot as a main course. It pairs well with a simple side of steamed vegetables or a fresh green salad.

Presentation advice

Arrange the sliced pork belly and rice cakes on a plate, drizzle the sauce over them, and sprinkle with sliced green onions and sesame seeds for an appetizing presentation.