Name: Pork Belly Braised Japanese
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 lbs pork belly, skin removed and cut into cubes; 3 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake; 1 tbsp sugar; 1-inch piece of ginger, sliced; 3 cloves garlic, minced; 2 cups chicken or pork broth; 2 green onions, chopped, for garnish; Steamed rice, for serving

Instructions

In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Add the pork belly cubes and sear them until golden brown on all sides, about 5-7 minutes.
Add the ginger and garlic to the pot, stirring for another minute until fragrant.
Pour in the soy sauce, mirin, sake, and sugar, stirring to combine. Let the mixture come to a simmer.
Slowly add the broth to the pot, ensuring that the pork belly is mostly covered by the liquid. Bring the mixture to a boil, then reduce the heat to low.
Cover the pot with a lid and let the pork belly braise for 1.5 to 2 hours, or until the meat is tender and starts to fall apart easily.
Check the pot occasionally and add more broth if needed to prevent sticking. The sauce should thicken and become glossy as the pork cooks.
Once the pork belly is cooked and tender, remove the pot from the heat. Taste the broth and adjust the seasoning if necessary, adding more soy sauce or sugar to taste.
Serve the Pork Belly Braised Japanese-style over steamed rice, spooning some of the flavorful broth over the top. Garnish with chopped green onions for a fresh contrast in flavor.

Ingredients

Instructions

Nutrition Facts

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