Ingredients
- 2.5 lbs pork belly port butt or shoulder for a leaner cut of meat, if desired
- 2 tbsp vegetable oil
- 1 sm leek washed
- 2 scallions washed
- 2 thumb sized pieces of ginger sliced
- 6 eggs
For the braising liquid
- 1/2 tsp dashi powder
- 5 cup water
- 1/2 cup sake or dry sherry
- 1/3 cup mirin
- 1/2 cup Bourbon Smoked Sugar
- 1/2 cup Bluegrass Soy Sauce
- 1 thumb sized piece of ginger sliced
- 1 mild green chili pepper
- 1 tbsp Bourbon Smoked Togarashi for garnishing
Instructions
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Cut the pork belly into 2-inch square pieces
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Heat a heavy, large, low-sided pot over medium high heat and add the oil.
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Add the pork belly in a single layer and brown on all sides until nicely colored.
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Remove and transfer to a paper towel lined plate
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Repeat with any remaining pork.
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wipe out any excess fat from the pot.
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Cut the green part of the leek into 2 inch pieces
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Add the browned pork, green leek, scallions, and sliced ginger to the pot.
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Add enough water to cover.
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Bring to a boil, then reduce heat to a simmer
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Partially cover with a lid and let cook for 2-3 hours, turning meat occasionally. (The longer you simmer the more tender the meat will be.)
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Add more water if needed to keep meat covered.
Make the boiled eggs.
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Add 6 eggs to a pot and cover with water.
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Heat over high heat and bring to a boil
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Lower heat to a simmer and let cook for 9 minutes.
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Drain water and place eggs in an ice bath to cool off completely.
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Once cool, peel eggs and set aside.
Final braising liquid.
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In a large pot add all of the ingredients for the final braising liquid.
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Remove the pork from the first pot and add to the final braising liquid.
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Bring the pot to a boil, then reduce to a simmer.
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Partially cover with a lid.
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Simmer for 30 minutes.
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Remove the lid and add the boiled eggs to the pot.
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Simmer with the lid off for another 30 minutes, rotating the meat and the eggs in the sauce occasionally.
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Cook until the sauce is reduced and the meat is nicely glazed
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Serve with a perfectly cooked bowl of white rice.