The Grilled Pork Belly with Soy-Mirin Glaze recipe is a more complex recipe that takes 1 hour and a half, it serves up to 6 people, great for family dinner.
Total Time: 1h 30 min
- 1 pound skinless pork belly
- 1 cup soy sauce
- 1 cup mirin
- Sea salt
- white pepper
- 1 cup beef stock
- 2 dried shiitake mushrooms
- ¼ cup honey
- 3 tablespoons Asian sesame oil
- 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
- Vegetable oil for coating grill or pan
- 1 small kabocha squash, seeded, in 1/2-inch thick slices with skin
- 2 tablespoons chopped scallions
- 2 tablespoon roasted, salted sesame seeds
- Cut pork belly into pieces about 3-inches square. Thinly slice each piece into squares no more than 1/4-inch thick. (Partly freezing the pork belly will make it easier to slice.)
- Combine soy sauce, mirin, salt and pepper to taste in a bowl. Place pork in the bowl, cover and refrigerate 30 minutes but preferably overnight.
- In a small saucepan, bring stock to a simmer. Add mushrooms, turn off heat and steep 30 minutes. Strain out mushrooms, and save for other use. Add honey and 1 tablespoon sesame oil to the stock. Simmer 10 to 15 minutes, until reduced by half. Whisk in cornstarch mixture and cook a few minutes longer, until thickened. Remove from heat, transfer to a bowl, cover and refrigerate until ready to use.
- Remove pork from refrigerator. Heat a grill or grill pan and brush with vegetable oil. Place pork slices on grill and cook, turning every 4 minutes or so, until well seared and caramelized at the edges, about 20 minutes’ total cooking time. Add remaining sesame oil to the marinade, add the squash, set aside 5 minutes, then place on the grill, turning, until cooked through, about 15 minutes.
- Arrange pork and squash on a platter. Heat glaze and brush on pork and squash. Sprinkle with scallions and sesame seeds and serve.
Recipe Sourced From Cooking.NYTimes
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