JAPANESE PORK BELLY & BIG HAS : Sunday Sessions S3 EP14

1.2L water
2 dashi teabags
2 kilo pork belly
1 thumb piece ginger
4 spring onion
Measure 600ml cooking water
3 tablespoons soy
2 tablespoons mirin
2 tablespoons sugar
150ml cooking sake

Place 2 dashi teabags into 1.2 litres of cold water. Bring the tea bags up to the boil and let them steep for atleast 5 minutes.

Trim the pork rind and cut pork into equal pieces where you can. Season the pork belly with salt and seal in a pan making sure that all sides are brown.

Add the browned pork belly to the dash with the spring onions and ginger use a plate to make sure the pork remains under the liquid. Slowly simmer this for 2 hours.

After 2 hours remove the pork and reserve 600ml of the braising liquid. Add in the soy, sugar, mirin and sake. Slowly the simmer the pork again for an hour.

After an hour remove the pork and reduce the liquid by half.

Serve with whatever I like mine with mustard and spring onions.

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