- serves 6 people
- preparation 5 minutes
- cooking 2 hours
- difficulty Easy level
Ingredients
- 1 kg skinless pork belly
- 2 tbsp salt
- 1 tbsp chicken stock powder
- 100 g sugar
- 100 ml soy sauce
- ½ cup (125 ml) mirin
- ½ cup (125 ml) sake
For the fresh shichimi (makes extra)
- 1 tsp red yuzu kosho
- 1 large green chilli, finely chopped
- 1 lemon, finely zested, plus 1 tbsp lemon juice
- ½ tsp grated ginger
- 1 tsp Korean chilli flakes
- 1 tsp aonori (dried sea lettuce)
- ½ tsp toasted sesame seeds
- ¼ tsp toasted black sesame seeds
- 1 tsp dried green Sichuan peppercorns, coarsely ground
- ¼ tsp sugar
Instructions
- Place the pork belly in a medium saucepan and cover with cold water. Bring to a simmer, skimming off any scum that rises to the surface. Stir through the salt, stock powder, sugar, soy sauce, mirin and sake, then simmer, covered, for 2 hours. Remove from the heat, allow to cool, then thickly slice. You can steam or microwave the pork to reheat it or reheat it in the simmering liquid.
- For the fresh shichimi, in a medium bowl, combine the ingredients and mix well. Serve the braised pork with the fresh shichimi.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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