Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 150 grams of coarse sea salt, 50 grams of granulated sugar, and 10 grams of black peppercorns thoroughly in a small bowl.

2. 2

   Rub the salt mixture evenly over all sides of 1.5 kilograms of pork belly, then place it in a non-reactive dish, cover it, and refrigerate for 3 days to cure.

3. 3

   After curing, rinse the pork belly thoroughly under cold running water to remove excess salt, then pat it completely dry with paper towels.

4. 4

   In a large pot, combine 150 ml of soy sauce, 100 ml of mirin, 50 ml of sake, 20 grams of sliced fresh ginger, 3 smashed garlic cloves, 1 liter of water, and 300 grams of peeled and cut daikon radish rounds.

5. 5

   Add the cured pork belly to the pot, ensuring it is submerged, bring the liquid to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 2 hours or until fork-tender.

6. 6

   Remove the pork belly and daikon from the braising liquid, increase the heat to medium-high, and reduce the liquid by half to create a thick glaze, about 15 minutes.

7. 7

   Slice the cooked pork belly into thick pieces, arrange it with the daikon, drizzle generously with the reduced glaze, and garnish with 2 thinly sliced scallions before serving.