Japanese braised pork belly recipe

• 500 g (17.6oz) pork belly, boneless
• 1 tbsp oil for browning the pork
• 2 tbsp sugar
• 2 tbsp fresh root ginger, peeled & thinly sliced
• 70 ml (2.5fl oz) soy sauce
• 2 tbsp Mirin
• 2 tbsp rice wine vinegar
• 1 star anise fruit
• 6 spring onions, roughly chopped
• 450 ml (15.8fl oz) water

1. Preheat the oven to 130C / 250F / Gas mark 1/2.
2. Remove the skin from the pork belly and cut the pork into 1 inch cubes.
3. Heat the oil in a heavy based, ovenproof pan over a medium high heat then add the pork cubes and cook until browned on all sides.
4. Push the meat to one side of the pan then sprinkle the sugar into the fat at the bottom of the pan.
5. Stir until the sugar starts to caramelize then stir in the pork so that is well coated.
6. Add the ginger, soy sauce, Mirin, rice wine vinegar, star anise, spring onions and water to the pan and bring the mixture to simmering point.
7. Cover and transfer to the oven for 2 1/2 to 3 hours, stirring occasionally, until the pork is extremely tender.
8. Remove the meat from the liquid and divide between 4 bowls before pouring some of the cooking liquid over the top.
9. Serve with plain rice and simple green vegetables.

oil, sugar, fresh root ginger, soy sauce, mirin, rice wine vinegar, anise fruit, spring onions, water

Taken from www.lovefood.com/guide/recipes/17536/japanese (may not work)