Blanch the fat out. Water and sake equal. Soy is 15% of the meat.
Ingredients
- Pork belly, in a piece600g
- Sake200ml
- Water200ml
- Soy80ml
- Sugar40g
- Ginger3 slices
- Negi, green part1 stalk
Method
Blanch
The whole piece in boiling water, 8 minutes. Rinse off scum and fat. Cut into 4 cm cubes.
Simmer
Meat, water, sake, ginger, negi. Otoshibuta. Low heat 40 minutes.
Season
Remove the negi. Soy and sugar. Another 40 minutes on low. Done when the liquor is about half.
Notes
Better the next day, reheated.
Serve with karashi.