Tender pork belly slowly simmered in a sweet and savoury Japanese soy, sake and mirin sauce, then sliced thinly for serving.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serves: 3
Cuisine: Japanese
Course: Main Dish
Tags: Cha Siu · Pork Belly · Japanese Recipes · Soy Sauce · Mirin · Sake
Ingredients
- 600g pork belly
- 1m cotton cooking string
- 5 slices fresh ginger
- 2 spring onions
- 30ml sake
- 100ml Japanese soy sauce
- 50ml mirin
- 1 tbsp sugar
- 500ml water
Method
1. Roll the pork belly
Roll the pork belly tightly and secure it with cotton cooking string.
2. Brown the pork
Heat a flat-bottomed wok over medium-high heat.
Place the rolled pork belly in the wok and pan-fry until the outside becomes golden brown and fragrant.
Add the ginger and spring onions and cook for approximately 1 minute.
3. Simmer the pork
Pour in the sake, Japanese soy sauce, mirin, sugar and water.
Bring to a gentle simmer.
Cook over medium-low heat for 40 minutes, turning the pork belly every 10 minutes so it cooks evenly and absorbs the sauce.
Remove from the heat and allow the pork to cool slightly.
4. Slice and serve
Remove the cooking string.
Slice the pork belly into approximately 5mm thick slices.
Serve warm or at room temperature with the remaining sauce.
