Ryuji's proposed lightly sweetened Chinese-style braised pork belly. Pork belly slowly simmered, with the aromatic five-spice powder creating a deep, appetizing flavor. An exquisite recipe that will make you crave more rice.
Ingredients
Main Ingredients (3-4 servings)
- Pork Belly 600g
- Boiled Eggs 5
- Garlic 10g
- Karashi (Japanese Mustard)
Seasonings
- [A] Vegetable Oil 2 tsp
- [A] Water 350cc
- [A] Soy Sauce 4 tbsp
- [A] Oyster Sauce 4 tsp
- [A] Sugar 1 tbsp
- [A] Sake 1 tbsp
- [A] MSG(Ajinomoto) (MSG) 6 shakes
- [A] Dried Red Chili Peppers 2
- [A] Five-Spice Powder 5 shakes
- [A] Black Pepper to taste
Steps
- Slice 10g of garlic and coarsely chop.
- Cut 600g of pork belly into cubes, aiming for about 70g-80g per piece.
- In a pot, add 2 tsp vegetable oil and the chopped garlic, and sauté until it turns a golden brown, like fried garlic. [Chef's Tip!] Thoroughly sautéing the garlic until it's golden brown like fried garlic enhances the fragrant aroma and umami.
- To the pot with the sautéed garlic, add 350cc water, 4 tbsp soy sauce, 4 tsp oyster sauce, 1 tbsp sugar, 1 tbsp sake, 6 shakes MSG(Ajinomoto) (MSG), 2 dried red chili peppers, black pepper to taste, and 5 shakes five-spice powder, then mix to create the braising liquid.
- Add the cubed pork belly and 5 boiled eggs to the pot with the braising liquid and bring to a boil.
- Once boiling, cover with a lid and simmer over low heat for 1 hour and 10 minutes.
- (Optional) After turning off the heat, let it cool once and remove the oil floating on the surface. [Chef's Tip!] The removed oil can be used as lard for dishes like fried rice.
- Serve on a plate, garnish with karashi (Japanese mustard) if desired, and it's done. It is also recommended to eat it as a donburi (rice bowl) with rice.
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