Pork Belly Onigiri

A simple snack that is easy to take on the run and is so good.

Say it with me: oh-ni-geer-ee.

You might know by now, I like easy and versatile snacks.

Do you have rice? And anything that goes well with it? Anything? Or just rice is fine.

Ok, great. Let’s make it then.

Today’s filling was pork belly.

• Quickly marinated in a big splash of soy sauce, a spoonful each of garlic, honey and miso
• Mix and refrigerate in a gallon bag (1.5 lbs of pork belly)
• Bake at 400° for 15-20 minutes each side

So I got this onigiri mold that practically makes it for you. (Link in shop- shameless I know)

Directions:

1. Put a layer of rice in the onigiri mold
2. Add a little sliced pork belly
3. Another layer of rice on top
4. Push with mold top
5. Wrap with nori (dried seaweed)
6. Cover with furikake

Notes:

• seaweed helps things stay together
• ANY filling will work
  • commonly filled with canned tuna and mayo (can add sriracha for a kick)
  • spam
  • eggs
  • BBQ meat
  • pickled plums
  • fried rice
  • sashimi