Butadon (ข้าวหน้าหมูฮอกไกโด)

1.Prepare the sauce by heating sugar in a saucepan. Gently shake the saucepan until the sugar dissolves and caramelises to an amber colour. Add hot water to prevent the caramel from burning, then shake the saucepan to mix. Add soy sauce and sake, stirring to combine then set aside.

2.Place the pork loin on a cutting board and score the fatty edge to prevent the meat from curling during cooking. Lightly season the pork with black pepper and dust potato starch on both sides.

3.Lightly oil the pan and sear the pork chops on each side until about 80% cooked. Repeat until all chops are done.

4.Return the pork chops to the pan and add the sauce. Flip the pork chops to coat evenly with the sauce, then remove from heat.

5.Serve the pork chops over a bowl of rice, drizzle with a bit more sauce, and garnish with spring onions and toasted sesame seeds. Serve the pork bowl with pickled ginger.