4 servings:
21oz boneless pork belly
vegetable oil
2 oz fresh ginger, thinly sliced
Sauce:
1 2/3 cups dashi
6 2/3 oz sake
3 tbs sugar
1 2/3 oz mirin
3 1/3 oz soy sauce
12 pearl onions
3 tbs parboiled green peas
mustard
Cut pork belly into 2.5" cubes. Heat oil in skillet and brown evenly.
Boil pork in ample water for about 1 hour
Place pork neatly in skillet with ginger, dashi and sake and cover with drop lid. Cook over med heat for 10-15 minutes. Add the remaining seasonings and cook over low heat for 30 minutes. Remove from heat and allow to cool completely.
Parboil pearl onions in water for 3 minutes
Reheat pork in skillet before serving, add pearl onions and simmer lightly. Sprinkle with green peas.
Transfer into serving bowls, pour sauce over and serve with mustard.
21oz boneless pork belly
vegetable oil
2 oz fresh ginger, thinly sliced
Sauce:
1 2/3 cups dashi
6 2/3 oz sake
3 tbs sugar
1 2/3 oz mirin
3 1/3 oz soy sauce
12 pearl onions
3 tbs parboiled green peas
mustard
Cut pork belly into 2.5" cubes. Heat oil in skillet and brown evenly.
Boil pork in ample water for about 1 hour
Place pork neatly in skillet with ginger, dashi and sake and cover with drop lid. Cook over med heat for 10-15 minutes. Add the remaining seasonings and cook over low heat for 30 minutes. Remove from heat and allow to cool completely.
Parboil pearl onions in water for 3 minutes
Reheat pork in skillet before serving, add pearl onions and simmer lightly. Sprinkle with green peas.
Transfer into serving bowls, pour sauce over and serve with mustard.