Japanese-style pork belly hot pot

1. 1

   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 coloured 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.

2. 2

   Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.