Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the pork belly
- 500g/1lb 2oz pork belly, cut into large pieces
- 2 tbsp vegetable oil
- 150ml/5fl oz light soy sauce
- 200ml/7fl oz chicken stock
- 1 sheet kombu, left whole
- 4cm/2in fresh root ginger, peeled and sliced
- 1 head garlic, cut through
- salt and freshly ground black pepper
- 6 spring onions, chopped, to garnish
- pickled ginger, to garnish
For the glaze
- 150ml/5fl oz mirin
- 150ml/5fl oz sake
- 100ml/3½fl oz light soy sauce
- 2 tbsp caster sugar
For the vegetables
- ½ Napa cabbage (Chinese cabbage), chopped
- 100g/3½oz enoki mushrooms
- 6 shiitake mushrooms
To serve
- 6 spring onions, green tops only chopped
- 6 shiitake mushrooms
Method
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To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until colour all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender.
-
Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside.
-
To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze.
-
To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl.
-
In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage.
-
Pile the glazed pork into the bowl, garnish with the spring onion green tops and pickled ginger and serve.
