Japanese Braised Pork Belly

    This recipe is actually based from a Japanese dish called "Buta No Kakuni." I will not call it that because the pork I used here, based on the picture, was not cubed and you can't call it that since it isn't. But, if you do, then you can call it that. The only difference is the cooking time. It will be longer since you will have thicker cuts of pork. Remember, the goal of this recipe is to make the pork as tender as possible. That's the beauty of it!

Recipe for Japanese Braised Pork Belly:

Ingredients:

• 500g pork belly or more about 1.5kgs
• 4 1/2 cups water
• 2 tsp Hondashi
• 5 tbsp soy sauce
• 5 tbsp mirin
• 1/2 cup sake or rice vinegar
• 2 tbsp sugar
• a thumb of ginger or 15g, sliced
• 3 cloves garlic, smashed
• Half of white onion
• A stalk of spring onion, sliced

Instructions:

1. Prepare the pork by slicing them about 2 inches long. Pan fry the pork in little oil until golden brown on each side. Then, set it aside. 
2. Prepare the braising liquid by combining water, hondashi, soy sauce, mirin, sugar, and sake or rice vinegar. 
3. In a pot, add the pork, ginger, garlic, white onion, spring onion, and the braising liquid. Once the mixture comes to a boil, lower the heat to allow it to simmer. Cover with parchment paper making sure it touches the top of the simmering pork. Simmer it for about 1.5-2 hours or until the pork is tender. You can also use a regular lid to cover the pot.
4. Once cooked, the braising liquid will be reduced. Serve with rice and boiled egg. Enjoy!