Buta no Kakuni (Japanese Braised Pork Belly)

Ingredients

• 1 small knob of ginger (15g)
• 3 cloves garlic
• 1 yellow onion
• 3.3 lb (1.5 kg) skin-on pork belly
• 1/2 tbsp neutral-tasting oil
• 5-6 green onions (90g)
• 4 baby bok choy (or spinach), to serve
• Soft-Boiled Eggs, to serve
• Japanese mustard (karashi), to serve
• 4.5 cups (1,080ml) water
• 2 tsp Hondashi (Japanese bonito soup stock powder)
• 5.5 tbsp soy sauce
• 5 tbsp mirin
• 1/2 cup (120ml) sake
• 1 tbsp sugar

Directions

• In a large mixing bowl, mix together 4.5 cups (1,080ml) water and 2 teaspoons of Hondashi. To that, add the soy sauce, mirin, sake, and sugar. Give it a good stir.
• Take a small knob of ginger and cut it into thin slices. Smash the garlic cloves. Cut the onion in half.
• Cut the pork belly into 2-inch (5-cm) cubes.
• In a large pan, add 1/2 tablespoon of oil. Place your pork pieces, skin side down. Turn on the heat to medium-high. When the bottom turns golden brown, flip and get a nice sear on all sides. It should take about 12 minutes. (During this step, the oil might splatter, so using a splatter screen would be a great idea.)
• Once your pork is beautifully browned, transfer to a heavy pot. Place the pork pieces with the skin side down. (Optionally, you can pat dry the pork with paper towels.)
• To the pot, add the ginger, garlic, onion, green onions, and braising liquid. Bring it to a boil.
• Once it comes to a boil, reduce the heat to low. Place a drop lid (otoshibuta) or a piece of parchment paper on top of the braising liquid. Simmer for 2.5 hours.
• Meanwhile, blanch the bok choy for 1 minute and make Soft-Boiled Eggs.
• Discard the ginger, garlic, onion and green onions. Carefully add your pork pieces onto a plate. Drizzle with the braising liquid.
• Serve with the egg, bok choy, mustard, and rice. Enjoy~!

From Aaron and Claire on Instagram (full recipe at aaronandclaire.com). Slow-braised skin-on pork belly, so tender you don't need teeth.