So you wanna eat pork huh? Do you really wanna eat pork? Okay, let’s do this!
- 1 kg of boneless pork belly with skin on
- 250 ml or 1 cup of awamori (or sake or vodka)
- 125 ml or 1/2 cup of dark soy sauce
- 100 g of Okinawan black sugar or dark brown sugar
- 125 ml or 1/2 cup mirin
- 6 thin slices of ginger
- karashi mustard or hot English mustard (to serve)
- fresh daikon that is cut into thin matchsticks (to serve)
- Place pork belly in a large saucepan, cover with cold water and bring to the boil. Boil for 1 minute, then remove pan from heat, discard water and rinse any scum from both pork and saucepan. Return pork to pan and cover again with cold water. Place over medium heat and bring to a gentle simmer. Cover and cook for 1 hour.
- Remove pork from pan, reserving cooking liquid, then cut into 5 cm squares. Place pork pieces in another saucepan and add awamori, soy sauce, sugar, mirin and ginger. Add enough of the reserved cooking liquid to just cover pork. Cover with a cartouche (see Note) and cook over medium-low heat for 1½ hours or until pork is very tender and skin and fat are glossy and gelatinous.
- Arrange pork pieces on plates and pour over a little of the braising liquid (you can freeze remaining liquid for further batches). Serve with mustard and daikon on the side.