A slice of slow cooked braised pork belly must be one of the most sublime things you can ever put into your mouth! It is not difficult to do, but to do it well, you need patience. This is a recipe from Chef Morimoto. I was intrigued by the addition of beer into the teriyaki sauce and I just had to try it!
You can make this all in one day, but it would not be as nice. You need time to cool the pork in the fridge so that you can slice it nicely and also time for it to marinate in the braising sauce. Chef Morimoto’s recipe calls for the pork to be cut into cubes, braised and served. I added an extra step of leaving the pork to marinate in the braising sauce overnight before slicing it and steaming it to warm it up.
Pork belly 2 kg
Ingredients for Teriyaki Sauce
Japanese soy sauce 1/2 cup
1/2 Cup Mirin
1/2 Cup Sake
1/2 Cup Sugar
1/4 cup diced onions
5 thin slices ginger
2 medium garlic cloves
Combine all the ingredients for teriyaki sauce in a pot and simmer for 8 mins. Strain and set aside.
Dry the pork belly and pan fry till brown all over. More time should be spent frying the skin so that it blisters. This part should take around 15mins.
Next, place the pork belly into a pot of water with a handful of brown rice. According to Chef Morimoto, this is an old grandma’s technique to remove porky odour. Simmer for 2 hours, remove pork and leave to cool. Wrap it in cling film and leave it in the fridge to cool overnight.
Once the pork is cold, cut it into cubes, about 5cm by 5cm. Place in a pot with 1 cup of teriyaki sauce and one can of beer. Simmer for 1 hour and 15mins. It is ready to be eaten but if you leave it overnight, the flavours will really infuse into the pork.
The next day, slice the pork into thin 1 cm slices, place in a plate and steam to warm it up and serve!