- 1kg pork belly
- 1/2 cup soy sauce
- 1 cup sake (substitute: sherry)
- 1 cup mirin
- 1/2 cup brown sugar
- 6 stalks spring onions, cut into 1 inch length
- 6 cloves garlic
- 2 inch ginger, sliced
- 1 shallot cut half
Lay pork belly flat with skin facing down, roll up and secure with cooking twines. Tie cooking twine at a 2cm length interval.
Combine ingredients (A) in a pot and heat up until boiling, add in pork belly.
Cover the pot with a lid left slightly ajar, heat with gentle heat and cook for 5 hours. If you have a thermometer, test that the temperature of the sauce should be around 80C - 90C (the sauce shouldn't be boiling, or else the meat can get dry and tough).
Turn the pork occasionally.
To serve, slice the pork thinly.
- 1杯日本料酒 mirin （米琳）
- 1/2杯黄糖 （白糖也可以）