Directions
- 1Prepare the pork belly: remove moisture with a paper towel, trim uneven parts, prick both sides with a fork, and make shallow slices on the non-fatty side.
- 2Roll the pork belly tightly with the least fatty side in the middle.
- 3Tie the pork with kitchen twine, making knots to secure it.
- 4Boil the pork in a saucepan with enough water to cover it.
- 5Drain and rinse the pork to remove impurities.
- 6In a clean saucepan, add chopped ginger, garlic, and green onion stems.
- 7Return the pork to the saucepan, add water to cover, and simmer for 90 minutes, adding more water if needed and placing a paper towel on top to prevent overflowing.
- 8Remove the pork and save 500ml of the cooking liquid.
- 9In a pot, combine cooking sake, mirin, and bring to a simmer to burn off the alcohol. Add sugar and stir until dissolved.
- 10Add soy sauce, 500ml of water, and the reserved 500ml pork liquid to the sauce.
- 11Add the pork to the sauce and simmer for 40 minutes, turning every 10 minutes.
- 12Remove the pork and set aside. Add 2 ladles of sauce to the frying pan with the rendered pork fat.
- 13Fry the pork until the edges are crispy and caramelized.
- 14Coat the pork with the thickened sauce and serve.
Ingredients
- 1 pork belly block
- 1 ginger root
- 3 peeled garlic cloves
- 2 stems of Japanese Negi or Green Onion
- 100 ml cooking sake
- 100 ml mirin
- 4 tbsp sugar
- 250 ml soy sauce
- 500 ml water
- 500 ml water from the boiled pork
- 0.5 chopped onion
Equipment
knifepaper towelforkkitchen twinesaucepansievefrying panladle
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