Grilled Pork Belly With Soy-Mirin Glaze

• 1 pound skinless pork belly
• 1 cup soy sauce
• 1 cup mirin
• Sea salt
• white pepper
• 1 cup beef stock
• 2 dried shiitake mushrooms
• 1/4 cup honey
• 3 tablespoons Asian sesame oil
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
• Vegetable oil for coating grill or pan
• 1 small kabocha squash, seeded, in 1/2-inch thick slices with skin
• 2 tablespoons chopped scallions
• 2 tablespoons roasted, salted sesame seeds

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

pork belly, soy sauce, mirin, salt, white pepper, beef stock, shiitake mushrooms, honey, asian sesame oil, cornstarch, vegetable oil, kabocha squash, scallions, sesame seeds

Taken from cooking.nytimes.com/recipes/1013906 (may not work)