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1
Rinse the pork belly and pat dry with paper towels.
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2
Put the meat and the shio-koji in a plastic bag and coat the meat well.
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3
Leave in the coldest part of your refrigerator for more than a day.
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4
(2 to 3 days is ideal to let the shio-koji penetrate the meat.)
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5
Wash the shio-koji off the pork and pat dry.
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6
Brown the pork on all sides in a pan, then cook slowly over medium heat, while wiping excess fat from the pan.
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7
Cook the meat while turning it several times, until it bounces back when you poke it with chopsticks, indicating it's cooked through.
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8
Add 100ml of sake, as well as the garlic and ginger.
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9
Cover the pan with a lid and let steam over low heat for about 10 minutes.
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10
Turn the meat to ensure it doesn't get burned.
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11
Add more sake if it boils off.
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12
When the meat looks like the photo, turn off the heat, cover with a lid and leave to cool as-is.
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13
I make it at night and leave it until the morning.
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14
Warm it up again before serving.
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15
Make sure the meat is cooked through properly.
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16
It's also delicious if you cook a few slices in mirin and/or soy sauce.
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17
This is for bentos.
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18
Here are some slices of the pork served plain and coated with soy sauce.
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19
I recommend serving it with finely julienned white leek ('white hair' leek) or julienned cucumber.
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20
It's also great as a rice bowl topping.
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21
To warm up in the microwave, line a plate with paper towels and microwave for 30 seconds at 500 W. Don't overcook.
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22
I recommend using it in bentos.
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23
It is still tender and delicious when cold.
