Japanese Chashu Pork Belly Shiso Wraps

Ingredients

• 1.5 lb Pork belly, skinless
• 1/2 cup Soy sauce
• 1/2 cup Sake
• 1/4 cup Mirin
• 2 tbsp Monk fruit sweetener
• 4 slices Fresh ginger, sliced
• 3 clove Garlic cloves, smashed
• 2 stalk Green onions
• 9 leaves Shiso leaves
• 1 cup Daikon radish, peeled and thinly sliced
• 1/4 cup Rice vinegar
• 1 large Cucumber, sliced into thin ribbons with a peeler
• 1 cup Water

Instructions

1. 1

   Prep (30 min): Roll the pork belly tightly and tie with kitchen twine every inch to hold its shape. Season all over with salt and pepper. Combine daikon slices with rice vinegar and a pinch of sweetener; set aside to quick-pickle.

2. 2

   Sear: In a heavy pot, sear the tied pork belly on all sides over medium-high heat until browned, about 8 minutes total.

3. 3

   Braise (90 min): Add soy sauce, sake, mirin, monk fruit sweetener, ginger, garlic, green onions, and water. Bring to a simmer, cover, and braise over low heat for 90 minutes, turning the pork every 30 minutes, until tender.

4. 4

   Rest and slice (10 min): Remove pork and let rest 10 minutes, then simmer the braising liquid to reduce into a glaze. Slice the pork into thin rounds.

5. 5

   Assemble: Lay a cucumber ribbon flat, top with a shiso leaf, a slice of chashu brushed with glaze, and a few pickled daikon slices. Roll up and secure with a toothpick. Repeat and serve.