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1
Tenderize the pork belly on both sides with a rolling pin.
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2
Press from the sides to return the pork to its original shape.
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3
Cut into half lengthwise and into thirds crosswise.
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4
Dust the surface of the pork with katakuriko.
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5
The pork will stretch out a bit so push from the sides into cubes.
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6
Heat some oil in a frying pan and brown the meat over medium-low heat.
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7
Parboil the pork and leek or green onion in enough water to cover the ingredients.
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8
Bring the water to a boil, turn down the heat to low and simmer for an hour (reserve the cooking liquid for another purpose).
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9
In a separate pan, put in the ingredients and add the parboiled pork.
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10
Bring to a boil and add the ingredients.
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11
Crumble up a piece of aluminium foil that's smaller than the diameter of the pan, and put it on top of the meat to act as an drop lid.
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12
Simmer over low heat for 1 hour, and it's done (If you're adding boiled eggs, put them into the pan during the last 20 minutes of cooking).
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13
A soy sauce flavored ramen made with the parboiling liquid: see.
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14
Stir-Fried and Simmered Daikon and Chicken -.
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15
This recipe uses the parboiling liquid plus the pork belly simmering sauce.
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16
Maitake Mushroom Rice -.
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17
This uses the pork belly simmering sauce.
