Japanese Braised Pork Belly (Buta no Kakuni)
- Cut the pork belly into chunks. Two-inch cube would be a good size; cut them smaller if you want a shorter cooking time.
- Peel and slice the ginger.
- Lightly pound the garlic.
- Heat a wide shallow pan and pour in the cooking oil.
- Add the pork belly pieces and cook over high heat, turning them occasionally, until browned.
- Scoop out the pork and transfer to a plate. Keep warm.
- You’ll have more oil in the pan at this point because the cooking oil would have gotten mixed with rendered pork fat. If you have more than a tablespoonful of fat in the pan, pour off the excess.
- Heat the fat and sauté the ginger, garlic and chili flakes until aromatic.
- Pour in the mirin. Boil until the liquid is reduced by half.
- Put the browned pork back into the pan.
- Add the soy sauce, dashi granules and sugar.
- Pour in enough water to cover the pork. Bring to the boil, lower the heat, cover and simmer until the pork is so tender that when poked with a fork, the meat breaks apart.
- Serve Japanese braised pork belly over rice, sprinkled with sliced scallions and with a hard boiled egg on the side.