We are offering Braised Ginger Pork in our other menu, and I am still in that process of experimenting on a good recipe. This is the fun part of the kitchen art- you do a lot of experiments because although you have extablished standard measures, one cooking may not be the same as the next. I like doing kitchen homeworks.
It has been a long time since I've had pork in my grocery basket, and this fatty belly is something that my sister panicked at , i.e., "My god, look at all that fat!" (I shrug passively).
I was just glad to know about this Japanese way of cooking pork. They simmer the pork in sake first to remove the porky smell and some unwanted coating of fat that adhere to the surface of the meat. When the pork is cooked a little half- through, the water is thrown away. Then the pork can now be cooked with other ingredients.
200 g pork belly, sliced
1 1/2 C water + 1/4 C sake
1/4 C mirin
1/4 C sake
1/2 tsp grated ginger
1 tsp sugar
1/8 C shoyu
salt and pepper to taste
1. Slice the pork into bite size pieces and throw into the water with sake.
2. Simmer until the pork turns a little opaque but not fully cooked through.
3. Drain away the sake water.
4. On the same pan, pour into the meat the mirin, sake and grated ginger. Bring to a boil.
5. Add sugar and shoyu, stir, until the mixture caramelizes.
6. Reduce heat and season with salt and pepper.
7. For contrast, I topped it off with slivers of fresh crisp green bell pepper. Can also be served with other pickled vegetables, and rice.