Japanese Chashu Pork Belly Donburi (No Rice)

Ingredients

• 1.5 lb pork belly, skinless
• 3 packages (7 oz each) shirataki noodles
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1 cup water
• 4 scallions, sliced
• 3 eggs
• 4 slices fresh ginger, sliced
• 3 garlic cloves, smashed
• 1 tbsp monk fruit sweetener
• 2 cups green cabbage, shredded(optional)

Instructions

1. 1

   Roll and tie the pork belly tightly with kitchen twine at 1-inch intervals. Sear on all sides in a hot Dutch oven until browned, about 10 minutes.

2. 2

   Add soy sauce, mirin, sake, water, ginger, garlic, and monk fruit sweetener. Bring to a simmer, cover, and braise over low heat for 2 hours, turning the pork every 30 minutes.

3. 3

   During the last 15 minutes of braising, boil the eggs for 6.5 minutes, then transfer to ice water, peel, and halve.

4. 4

   Rinse and drain the shirataki noodles, then dry-toast in a skillet 3-4 minutes to remove excess moisture.

5. 5

   Remove pork, rest 10 minutes, then slice into rounds. Simmer the braising liquid uncovered 5-8 minutes until slightly reduced.

6. 6

   Divide noodles among 3 bowls, top with sliced chashu, egg halves, scallions, and a drizzle of the reduced sauce. Serve with shredded cabbage if desired.