Japanese braised pork belly recipe
A succulent pork belly, cooked Japanese style in soy sauce, mirin and rice wine vinegar. Flavour with star anise and fresh root ginger.
Ingredients
- 500 g pork belly, boneless
- 1 tbsp oil for browning the pork
- 2 tbsp sugar
- 2 tbsp fresh root ginger, peeled & thinly sliced
- 70 ml soy sauce
- 2 tbsp Mirin
- 2 tbsp rice wine vinegar
- 1 star anise fruit
- 6 spring onions, roughly chopped
- 450 ml water
Details
- Cuisine: Japanese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 185 mins
- Serves: 4
Step-by-step
- 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.
You might also like
The Hairy Bikers' roast belly of pork
Pigs' cheeks are the new pork belly