Braised pork in soy sauce
This juicy and succulent pork recipe makes you want more and more. If you can get a nice cut of pork belly with layers of wobbly fat, you are half way to success already. During the initial stage of cooking the pork is braised in ginger water, so the excess fat is washed out. Continuing to cook with soy sauce, mirin and the rest of the ingredients relaxes the pork further and the rich dark sweet sauce is absorbed into the tenderised meat. If you wish to use an oven, cook at 140C for stages 2 and 3 below and increase the cooking time for stage 3 to 60 minutes, making sure that the pork is submerged under the sauce.
Ingredients (serves 2)
- 500g pork belly
- 50ml sake
- 2.5 tablespoons sugar
- ½ tablespoon mirin
- 250ml water
- English mustard
- Dry fry the pork in a non-stick frying pan over a medium heat for 4-5 minutes until the surface turns brown.
- 2. Cook the pork in plenty of water, mixing ginger into the pot and then simmer for 90 to 120 minutes.
- Add water occasionally to maintain the same water level.
- Drain in a sieve and transfer the pork back to the pot.
- Add the sake, sugar, mirin, soy sauce and 250ml water before simmering for 40 minutes.
- Serve with English mustard
Prepared by Akemi Yokoyama