Roast Pork Belly Japanese Style

Slow cook for best results.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 4 Cook: 180 min

Ingredients

Pork belly 630g (with skin)
Rub:
Salt 1/2 tsp
Pepper (coarsely ground) 1 tsp
Sake 100ml
Sauce:
Soy sauce 50ml
Mirin 50ml
Sugar 30g
Ginger 20g

Method

1
Preheat the oven 120C.
2
Remove the skin from the pork belly and place in a flat oven dish. Rub with the seasonings.
3
Put in the oven and roast for 3 hours.
4
Smash the ginger and slice. Put into a small pan with all the other sauce ingredients and bring to the boil on high heat. Turn down the heat and simmer until thickened, then turn the heat off.
5
Allow the pork belly to cool then slice into large pieces and serve with the sauce from Step 4 alongside.

Tips & Note

●For extra flavour, you could steep the pork belly in the sauce a day before and reheat in the microwave when ready to serve

Roast Pork Belly Japanese Style

Slow cook for best results.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 4

Cook: 180 min

Ingredients

Pork belly 630g (with skin)
Rub:
Salt 1/2 tsp
Pepper (coarsely ground) 1 tsp
Sake 100ml
Sauce:
Soy sauce 50ml
Mirin 50ml
Sugar 30g
Ginger 20g

Roast Pork Belly Japanese Style

Recipe ID :2300 Posted on 13 JAN 2017

Serves 4

Cook 180min
views 1,870
printed 1

saved 1

Slow cook for best results.

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Ingredients

Print Ingredients Email Ingredients
630g (with skin)
1/2 tsp
1 tsp
100ml
50ml
50ml
30g
20g

Method

Cook
3h
1
Preheat the oven 120C.
2
Remove the skin from the pork belly and place in a flat oven dish. Rub with the seasonings.
3
Put in the oven and roast for 3 hours.
4
Smash the ginger and slice. Put into a small pan with all the other sauce ingredients and bring to the boil on high heat. Turn down the heat and simmer until thickened, then turn the heat off.
5
Allow the pork belly to cool then slice into large pieces and serve with the sauce from Step 4 alongside.

Tips & Note

●For extra flavour, you could steep the pork belly in the sauce a day before and reheat in the microwave when ready to serve

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Yukari Elliott
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