Pork belly slow cooked in water until fork tender, then simmered in a soy and mirin based “sweet and sour” sauce until perfectly glazed.
- 1 1/2 pound pork belly strip
- 4 to 5 cups of chicken broth (optional)
- Several large cloves of garlic, minced fine
- 1 tablespoon or more of minced fresh ginger root
- Shoyu or soy sauce – 1/2 cup
- Mirin – 1/2 cup
- 1/2 cup water
- 3/4 cup light brown sugar
- dash of sesame oil (regular or hot)
- Rinse the pork belly under cold running water.
- Place in a heavy duty pan like a Dutch Oven.
- Cover with cold water. Bring to a slow boil and boil for about 10 minutes.
- Drain the first “bath” and cover the meat again with cold water or chicken broth.
- Bring to a boil, then lower the heat to a simmer and slow cook for about 2 and a half hours or until a knife has no resistence at all to the meat.
- When the meat is cool enough to handle, remove the layer of fat from the top of the meat. Remove as much fat as possible. There will still be strips of fat between the layers of meat. Do not remove those layers or else the pork belly will fall apart.
- When the fat is removed, cut into 3/4 inch wide chunks of meat.
- Complete The Recipe:
- Drain the water/broth from the Dutch oven.
- In the same pan, add the liquids, combine well then add the suger. Stir well until the sugar is completely dissolved. Add the minced garlic and ginger. Simmer for about 5 minutes then add the pieces of meat to the pan. Continue to simmer, without covering, until the sauce is thick and the meat is completely glazed – about 15 minutes.
This recipe can easily be doubled. Two strips of pork belly will not affect the length of cooking time. Prepare twice as much of the glaze recipe.