One Pan Cooking: Moist Shio-Koji Roast Pork

• 300 grams Pork belly (block)
• 2 tbsp Shio-koji (salt-fermented rice malt,
• 100 to 150 ml Sake
• 1 clove/knob each Garlic and ginger
• 1 Green onion
• 1/2 Cucumber
• 1 Edamame, corn, and shiso leaves

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

koji, sake, garlic, green onion, cucumber, corn

Taken from cookpad.com/us/recipes/169152-one-pan-cooking-moist-shio-koji-roast-pork (may not work)