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1
To prepare the pork belly, place an 11-inch saute pan over high heat.
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2
Add the vegetable oil and heat until the oil just begins to smoke.
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3
Using tongs, carefully place the fatty side of the pork belly in the pan and cook until it turns golden brown, about 2 minutes.
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4
Turn the pork belly over and repeat on the other sides until nicely browned all over.
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5
Decrease the heat if the oil begins to smoke again.
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6
In a 4-quart saucepan, combine the seared pork belly, the cold water, sake, and smashed ginger, and place over high heat.
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7
Bring the liquid to a boil, then decrease the heat; simmer, uncovered, for 45 minutes.
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8
To make the braising liquid, combine all the ingredients in a 4-quart saucepan.
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9
Drain the pork belly and discard the liquid, then add the pork belly to the braising liquid in the saucepan.
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10
Bring to a boil, then reduce the heat to a simmer and cover.
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11
Braise for 1 1/2 hours, or until the pork belly is very tender.
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12
Transfer the pork belly and braising liquid to a container and refrigerate, uncovered, until cool, then cover and chill overnight.
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13
The next day, assemble a steamer on the stove top.
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14
You can use a perforated pan, steam basket, or bamboo steamer.
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15
Fill the bottom with water, cover, and set over high heat.
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16
Decrease the heat to medium once the water comes to a boil.
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17
To prepare the garnishes, discard the outer leaves of the iceberg lettuce.
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18
Place 3 large leaves in a bowl of cold water along with the cucumber slices.
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19
Set aside.
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20
(I like to soak cut vegetables in cold water for 10 minutes because it helps them retain their freshness and crispness.)
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21
To make the sauce, combine 1/2 cup of the chilled braising liquid and the hoisin sauce in a small saucepan and set over high heat.
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22
In a bowl, mix the water and cornstarch until smooth.
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23
When the sauce just begins to boil, whisk in the cornstarch and cook briefly, just until the sauce begins to thicken.
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24
Make sure that it doesnt thicken too muchthe sauce should run in a steady stream when poured.
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25
Set aside.
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26
To make the mustard sauce, mix the mustard powder and water in a small bowl.
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27
Set aside.
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28
Remove the pork belly from the remaining braising liquid and cut into 8 slices, each 1/4 inch thick.
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29
(Youll have leftover pork belly after you cut these slices.
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30
See below for other uses.)
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31
Place the slices in a single layer side by side with the halved buns on a plate small enough to fit in the steamer (dont put the buns directly on the steamer because they will stick to it).
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32
If you have a large steamer you can do this in one batch, if your steamer is smaller, just steam the pork belly and buns in several batches.
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33
Set the plate in the steamer, cover, and cook for 3 to 4 minutes, or until soft and heated through.
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34
While the pork belly and buns are steaming, finish preparing the garnishes by draining the lettuce and cucumber and patting dry with a towel.
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35
Cut the lettuce into pieces the size of the steamed buns and stack in 4 small piles.
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36
Top each pile with 2 slices of cucumber.
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37
To serve, assemble a braised pork sandwich by placing the lettuce, cucumber, and 2 slices of pork belly on half of a bun.
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38
Drizzle the sauce over the meat and top with the other half of the bun.
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39
Serve the mustard on the side.
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40
Repeat for the remaining 3 buns.
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41
Any leftover pork belly and remaining braising liquid can be frozen for up to 2 months.
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42
The braising liquid can be used in the Shoyu Ramen broth (page 24) and the pork belly can be used as a garnish for various ramens or for fried rice.
