Braised Pork Belly

Name: Braised Pork Belly
Yield: serves 4
Ingredients: 1/2 tablespoon vegetable oil; 9 ounces pork belly; 4 cups cold water; 1/2 cup sake; 1 (1-inch) piece fresh ginger, peeled and smashed; 1 1/2 cups cold water; 1 cup Japanese soy sauce; 3/4 cups sugar; 1 piece star anise; 1/2 teaspoon whole black peppercorns; 1 cinnamon stick; 1 (1-inch) piece fresh ginger, peeled and smashed; 1/4 head iceberg lettuce; 1/4 cucumber, thinly sliced on a diagonal; 2 tablespoons hoisin sauce; 1 teaspoon cold water; 1 teaspoon cornstarch; 2 teaspoons mustard powder; 2 teaspoons water; 4 steamed buns (also called “Milk Steamed Bread,” available at Asian and Chinese stores), defrosted and halved

December 9, 2011

The elegant preparation I introduce here, braised pork belly served in a “sandwich” with a tangy hoisin sauce, is a mouthwatering appetizer. But this dish is also fundamental to ramen noodle cooking. Sliced, it’s a classic topping for ramen noodles. And the braising liquid has many uses. You flavor ramen broth with it; simmer bamboo shoots in it, a classic garnish; and even cook hard-boiled eggs in this liquid, which are then sliced in half and added to a bowl of noodles. (See page 24 in the ramen section for an example.) This recipe takes a little bit of time but is very simple to execute—do not be afraid. In fact, when you’re cooking the pork or simmering it in the braising liquid, just set a kitchen timer and forget about it. You don’t have to watch it closely.

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