KAKUNI BOSSAM (BRAISED PORK BELLY)

INGREDIENTS

• ¼ cup (60ml) grapeseed oil

• 1kg boneless pork belly, skin on

• 400ml Japanese cooking sake (from specialty food shops and Asian grocers)

• 1 cup (250ml) soy sauce

• 100ml mirin (from specialty food shops and Asian grocers)

• 70g brown sugar

• 2 tbsp oroshi ginger (Japanese ginger paste, from specialty food shops and Asian grocers)

• 6 eggs CONDIMENTS

• Hot mustard

• Sliced cucumber pickles

• Red coral lettuce, leaves separated

• Kimchi (from supermarkets)

• Roasted sesame seeds

• Togarashi seasoning (from supermarkets)

METHOD

1 Place oil in a large heavy-based saucepan over high heat. Sear pork, turning, for 5-6 minutes until all sides are lightly golden and skin is slightly blistered.

2 Combine sake, soy, mirin, sugar, ginger and 4 cups (1L) water in a large jug. Pour over pork belly and bring to a simmer. Skim off any impurities that rise to the surface. Reduce heat to low, cover with a lid and simmer for 1 hour 15 minutes-1 hour 30 minutes, until pork is tender but not falling apart. Remove from heat and cool to room temperature. Chill overnight to allow flavours to develop.

3 Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6½ minutes. Drain and refresh in iced water. Peel eggs and place in cooking liquid with the pork to marinate overnight.

4 The following day, remove eggs and set aside. Place pan over medium heat and bring to a gentle simmer. Simmer for 20-25 minutes until pork is warmed through. Remove pork from braising liquid and thinly slice. Place on a serving platter and pour over braising liquid. Top with halved eggs. To eat, place a slice of pork on a lettuce leaf and top with desired condiments and egg, and roll up to eat.

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