Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mix 2 tablespoons of sea salt and 1 tablespoon of granulated sugar, then rub evenly over 1.5 kilograms of skin-on pork belly.

2. 2

   Refrigerate the pork belly, uncovered, for 24 hours to cure it.

3. 3

   Pat the cured 1.5 kilograms of pork belly dry and smoke it using 1 cup of apple wood chips in a smoker or grill at 110-120°C (230-250°F) for 2 hours, or until an internal temperature of 60°C (140°F) is reached.

4. 4

   Cut the smoked 1.5 kilograms of pork belly into 5 cm by 5 cm cubes and sear all sides in a hot pan over medium-high heat until deeply browned and crisp, approximately 3-4 minutes per side.

5. 5

   Combine 3 cups of water, 1 cup of sake, 0.5 cup of mirin, 0.5 cup of soy sauce, and 6 slices of fresh ginger in a large pot or Dutch oven, bringing the mixture to a simmer.

6. 6

   Add the seared 1.5 kilograms of pork belly cubes to the simmering braising liquid, ensuring they are mostly submerged; cover the pot and simmer gently for 2 hours, or until the pork is fork-tender.

7. 7

   While the pork braises, whisk together 3 tablespoons of white miso paste, 2 tablespoons of yuzu juice, 1 tablespoon of granulated sugar, and 1 tablespoon of braising liquid in a small bowl until smooth.

8. 8

   Remove the cooked pork belly cubes from the braising liquid, drain briefly, then gently coat each piece with the prepared yuzu-miso glaze, ensuring even coverage, and serve immediately, garnished with finely sliced 2 tablespoons of fresh scallions.