Bacon lovers love it. Foodies love it.
It's hard to get really right, though.
This comes from a dinner party I had recently where I finally took the effort to plate things nicely for my diners. It was appreciated by all and the food was completely delicious. Almost as delicious as it looked. The sweet potato puree offset the fattiness of the pork well, and the bean sprouts on top worked great with the asian flavors.
Braised pork belly
Adapted from Seasaltwithfood.com
2 1/2 to 3 lbs Pork Belly, cut into big chunks ( 3 to 4 inch)
1/4 cup Brown Sugar
4 cups Water
1/2 cup Sake
1 1 1/2 inch Ginger, bruised
5 stalks Scallions
5 Tbsp Dark Soy Sauce
3 Tbsp Light Soy Sauce
1/4 cup Mirin
Bring a large pot of salted water to boil. Blanch the pork belly for 15 minutes. Drain and make sure to get rid of any impurity.
With a large pot, combine the water, sake, mirin, light and dark soy sauce, ginger, sugar, scallions and the pork belly. Bring it to a boil.
Then simmer on a low heat for about 2 to 2 1/2 hours. Adjust the seasoning. Serve immediately
Photos by Ben : heliotrope.ucsd.edu
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