Japanese braised pork belly recipe
by Katherine Marland | 0 comments | Print recipeTweet
A succulent pork belly, cooked Japanese style in soy sauce, mirin and rice wine vinegar. Flavour with star anise and fresh root ginger.
At a glance
- Cuisine Japanese
- Recipe Type Main
- Difficulty Easy
- Preparation time 20 mins
- Cooking time 185 mins
- Serves 4 people
- 500 g (17.6oz) pork belly, boneless
- 1 tbsp oil for browning the pork
- 2 tbsp sugar
- 2 tbsp fresh root ginger, peeled & thinly sliced
- 70 ml (2.5fl oz) soy sauce
- 2 tbsp Mirin
- 2 tbsp rice wine vinegar
- 1 star anise fruit
- 6 spring onions, roughly chopped
- 450 ml (15.8fl oz) water
- Preheat the oven to 130C / 250F / Gas mark ½. Remove the skin from the pork belly and cut the pork into 1 inch cubes.
- Heat the oil in a heavy based, ovenproof pan over a medium high heat then add the pork cubes and cook until browned on all sides.
- Push the meat to one side of the pan then sprinkle the sugar into the fat at the bottom of the pan.
- Stir until the sugar starts to caramelize then stir in the pork so that is well coated.
- Add the ginger, soy sauce, Mirin, rice wine vinegar, star anise, spring onions and water to the pan and bring the mixture to simmering point.
- Cover and transfer to the oven for 2 ½ to 3 hours, stirring occasionally, until the pork is extremely tender.
- Remove the meat from the liquid and divide between 4 bowls before pouring some of the cooking liquid over the top.
- Serve with plain rice and simple green vegetables.
Click here for more information on Katherine Marland and the cookery courses she runs.
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