Buta No Kakuni Slow Braised Soy Glazed Pork Belly 1771707886480 7g75

Ingredients

• 2 lbs Pork belly, skin-on or off, cut into 2-inch cubes
• 1 knob Ginger, sliced into rounds
• 3 stalks Green onions, white and light green parts
• 2 cups Dashi stock
• 0.5 cup Sake
• 0.33 cup Soy sauce
• 0.25 cup Mirin
• 3 tablespoons Sugar
• 4 pieces Soft-boiled eggs (Ajitama)(optional)
• 4 cups Water

Instructions

1. 1

   Sear the pork belly cubes in a hot dry pan over medium-high heat until all sides are golden brown to render out excess fat.

2. 2

   Place the seared pork in a large pot, cover with water, and add half the ginger and green onions; simmer for 1 hour until tender.

3. 3

   Drain the pork and discard the cooking liquid and aromatics, rinsing the pork gently under warm water to remove impurities.

4. 4

   In a clean pot, combine the dashi, sake, soy sauce, mirin, sugar, and the remaining ginger and green onions.

5. 5

   Add the pork cubes to the liquid and bring to a gentle simmer; cover with a drop-lid (otoshibuta) or parchment paper.

6. 6

   Simmer on low heat for 1 to 1.5 hours until the liquid has reduced to a syrupy glaze and the pork is fork-tender.

7. 7

   If using eggs, add them to the sauce in the last 10 minutes to warm through and absorb the glaze.

8. 8

   Serve the pork belly drizzled with the remaining sauce and garnished with fresh ginger slivers or hot mustard.