Cooking Carb Info
Prepping Time 10M
Cook Time 45M
Total Time 55M
Net Carb/Serv .3g
Servings 18-20 pieces
Net Carb/Serv .3g
Ingredients
2 Slice of Pork Belly ( the Costco one is about 10″ in length)
1/2 cup Japanese Cooking Sake
1 tsp Salt
1/2 inch of Ginger
4 Umeboshi (we use the honey one, which is on the sweet side. You can also use Shiso, which is on the salty side)
1-2 Clove Garlic
1 tsp Olive Oil
2 tbsp Sesame Oil
Sprinkle of Toasted Sesame Seeds
Directions
1) Gather all the ingredients.
2) Fill stove top pot with enough water to completely submerge entire pork belly. Bring to boil.
3) Once boiling, add entire pork belly, sake, and salt. Bring heat down to low, then cover and cook for 40 minutes.
4) While waiting for the pork belly, cut ginger into julienne slices. Set aside.
5) Mince umeboshi so it becomes nearly paste like. Set aside.
6) Cut garlic into thin slices. You will need 18-20 slices (will vary on size of pork belly).
7) On a frying pan, add olive oil and heat to medium – low. Once heated, add garlic and fry until they turn golden brown. Should be around 1-2 minutes.
8) Once garlic becomes golden brown, flip and repeat on the other side. Once fried, remove from frying pan, and set aside.
9) After 40 minutes, remove pork belly from water and place on cutting board (you can save the broth to make fantastic miso/tonjiru soup). Cut into bite size pieces that are about 1/2-3/4inch in width.
10) Lightly salt and pepper pork belly.
11) Pour sesame seed oil into a cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan).
13) When the cast iron pan is ready, the oil will lightly smoke. Reduce heat to medium and carefully place pork belly onto cast iron pan, skin side down (you may use a cover to reduce oil splatter). Cook for 1-2 minutes or until you get a nice golden crust. When searing, do not move the meat.
14) Once crust is formed, flip on the other side and repeat (no need to crust the sides).
15) Once both sides are crusted, transfer to serving plate.
16) Add to pork belly in this order: garlic >umeboshi > ginger > sesame seeds.