For 4 people
Step 1 of 4
500 g pork belly300 ml dashi stock2 tablespoons sake or rice alcohol2 tablespoons mirin1 tablespoon white sugar3 tablespoons soy sauce15 g fresh ginger
Cut 500 g pork belly into large cubes. Place them in a pot with 300 ml dashi broth, sake, mirin, sugar, soy sauce, and fresh ginger slices. Simmer over low heat until the meat is fork-tender and the liquid is syrupy.