Soy and Sake Braised Pork Belly
This meltingly tender pork is even better if made the day before serving. Cool the meat in the stock then cover and refrigerate overnight. Lift off the fat that will have set on the surface and re-heat in the oven.
Serves 6
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #50
ingredients
1 kilogram piece boneless pork belly, skin on
1 teaspoon ...
Method
Preheat the oven to 150˚C.
Cut the pork into 6 cm x 4 cm pieces and tie with kitchen string to prevent them falling apart during cooking.
Heat the oil in a large sauté pan and brown the pork ...
