Directions

To Cook

1. Grill pork belly with skin side up for around 30 mins, or make the skin crispy by lightly running it over an open flame.
2. Rinse pork, taking off the burnt pieces.
3. Place pork in a pot, cover it with water, and put on high heat. Once the water goes to a rolling boil, turn off and take pot off of heat, and drain the water from the pot, but reserve about 2 cups of the broth.
4. Take out the pork, let it cool, and cut into 1in slices.
5. In the pot, combine the soy sauce, sake, brown sugar, garlic, ginger, and 2 cups of water. Bring to a boil, then down to a simmer.
6. Add mirin and pork slices.
7. Cook pork in this mix, simmering and uncovered the entire time, for 1½-2 hrs. Stir and turn over the meat every so often.
8. As the liquid starts to dissolve, use the reserved pork broth to drench the meat. Serve hot with steamed rice.