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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place pork, skin side up, on the rack of a broiler pan, and broil until skin is browned. | 2. Rinse pork under warm running water, scraping off any charred areas with a knife. | 3. Place the whole piece of pork in a large pot, cover with water, bring to a boil, and cook 40 minutes. | 4. Remove pork and reserve broth. | 5. Allow the pork to cool, then slice into ½" thick, 2" x 2" squares. | 6. Combine other ingredients, except mirin, in a thick, wide, shallow pot, and bring to the boil. | 7. Lay the pork pieces in this sauce and cook, covered, for about 1½ hours over low heat. | 8. If during this time the pan seems dry, add a little of the reserved pork stock. | 9. As pork tenderizes, add mirin and cook a further half-hour uncovered, until pork is melt-in-the-mouth tender and evenly glazed with sauce. | 10. When warming leftovers, do not add water or soup stock- instead, use sake (or bourbon/whisky), which is said to keep pork tender and juicy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork belly	3	lb		7048.944	0.0	127.0987	721.3601
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
ginger	2		sliced	3.2	0.7108	0.0728	0.03
bonito stock	1	cup		-	-	-	-
bourbon	1	cup		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
shoyu	1	cup		135.15	12.5715	20.756999999999998	1.4535
mirin	1/2	cup		-	-	-	-
red food coloring	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.