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1
Cut pork belly into pieces about 3-inches square.
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2
Thinly slice each piece into squares no more than 1/4-inch thick.
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3
(Partly freezing the pork belly will make it easier to slice.)
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4
Combine soy sauce, mirin, salt and pepper to taste in a bowl.
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5
Place pork in the bowl, cover and refrigerate 30 minutes but preferably overnight.
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6
In a small saucepan, bring stock to a simmer.
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7
Add mushrooms, turn off heat and steep 30 minutes.
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8
Strain out mushrooms, and save for other use.
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9
Add honey and 1 tablespoon sesame oil to the stock.
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10
Simmer 10 to 15 minutes, until reduced by half.
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11
Whisk in cornstarch mixture and cook a few minutes longer, until thickened.
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12
Remove from heat, transfer to a bowl, cover and refrigerate until ready to use.
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13
Remove pork from refrigerator.
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14
Heat a grill or grill pan and brush with vegetable oil.
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15
Place pork slices on grill and cook, turning every 4 minutes or so, until well seared and caramelized at the edges, about 20 minutes total cooking time.
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16
Add remaining sesame oil to the marinade, add the squash, set aside 5 minutes, then place on the grill, turning, until cooked through, about 15 minutes.
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17
Arrange pork and squash on a platter.
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18
Heat glaze and brush on pork and squash.
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19
Sprinkle with scallions and sesame seeds and serve.
