Boiled Pork Belly with Vinegar-Soy Sauce

By RecipeTin Japan · 120 min

Ingredients

Instructions

1. Cut the pork belly block in half lengthwise and place the pieces in a tray or deep plate that fits them comfortably.
2. Coat the pork all over evenly with the salt and sugar, cover with cling wrap and refrigerate overnight.
3. Rinse off the salt and sugar thoroughly, then place the pork in a pot that just fits it.
4. Add the ginger and green onion pieces to the pot, pour in water to cover the pork completely, and bring to a boil over high heat.
5. Skim off the scum, reduce to low heat and cover with the lid slightly open. Simmer for 40 minutes to 1 hour, keeping the pork submerged in the hot water the whole time.
6. The pork is done when a skewer slides through it easily.
7. Turn off the heat and let the pork cool in the broth.
8. Mix the vinegar-soy sauce ingredients in a bowl or jar.
9. Lift the pork from the broth onto a cutting board and slice it into 5mm (3/16 inch) thick pieces.
10. Arrange the sliced pork on a serving plate, scatter the coriander and green onion over it, pour the sauce over, keeping some for dipping, and add wasabi on the side if using.

Summarized from RecipeTin Japan's video. Watch it for the details.

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