Asian Braised Pork Belly

This version of braised pork belly is from Takashi's Noodles, an excellent source for a variety of Asian noodle recipes. Even though I've written about other braised pork belly recipes, I'm including this one because of its versatility and multiplicity of uses. As the chef says in his introduction to this recipe, "...this dish is ...fundamental to ramen noodle cooking. Sliced, it's a classic topping for ramen noodles. And the braising liquid has many uses. You flavor ramen broth with it; simmer banboo shoots in it, a classic garnish and even cook hard-boilded eggs in this liquid, which are then sliced in half and added to a bowl of noodles. "

BRAISED PORK BELLY

(serves 4)

Pork Belly

1. 1/2 tablespoon vegetable oil
2. 8 ounces pork belly
3. 4 cups cold water
4. 1/2 cup sake
5. 1 (1-inch) piece fresh ginger, peeled and smashed

BRAISING LIQUID

1. 1 1/2 cups cold water
2. 1 cup Japanese soy sauce
3. 3/4 cup sugar
4. 1 piece star anise
5. 1/2 teaspoon whole black peppercorns
6. 1 cinnamon stick
7. 1 (1-inch) piece fresh ginger, peeled and smashed

GARNISHES

1. 1/4 head iceberg lettuce
2. 1/4 cucumber, thinly sliced on a diagonal

SAUCE

1. 1/2 cup chilled braising liquid
   
2. 2 tablespoons hoisin sauce
3. 1 teaspoons cold water
4. 1 teaspoon cornstarch

MUSTARD SAUCE

1. 2 teaspoons mustard powder
2. 2 teaspoons water

4 steamed buns available at Asian and Chinese groceries) defrosted and halved

To prepare the pork belly, place an 11-inch saute pan over high heat. Add the vegetable oil and heat until the oil just begins to smoke. Using the tongs, carefully place the fatty side of the pork belly in the pan and cook until it turns golden brown, about 2 minutes. Turn the pork belly over and repeat on the other sides until nicely browned all over. Decrease the heat if the oil begins to smoke again.

In a 4-quart saucepan, combine the seared pork belly, the cold water, sake, and smashed ginger. Place over high heat. Bring the liquid to a boil, then decrease the heat; simmer, uncovered, for 45 minutes.

To make the braising liquid, combine all the ingredients in a 4-quart saucepan.

Drain the pork belly and discard the liquid, then add the pork belly to the braising liquid in the saucepan. Bring to a boil, then reduce the heat to a simmer and cover. Braise for 1 1/2 hours, or until the pork belly is very tender.

Transfer the pork belly and braising liquid to a container and refrigerate, unvoered, until cool, then cover and chill overnight.

The next day, assemble a steamer on the stove top. Fill the bottom with water, cover, and set over high heat. Decrease the heat to medium once the water comes to a boil.

To prepare the garnishes, discard the outer leaves of the iceberg lettuce. Place 3 large leaves in a bowl of cold water along with the cucumber slices for 10 minutes. Set aside (This helps the vegetables keep their freshness and crispness)

To make the sauce, combine 1/2 cup of the chilled braising liquid and the hoisin sauce in a small saucepan and set over high heat. In a bowl, mix the water and cornstarch until smooth. When the sauce just begins to boil, whisk in the cornstarch and cook briefly, just until the sauce begins to thicken. Make sure that it doesn't thicken too much--the sauce should run in a steady stream when poured. Set aside.

To make the mustard sauce, mix the mustard powder and water in a small bowl. Set aside.

Remove the pork belly from the remaining  braising liquid and cut into 8 slices, each 1/4-inch thick.* Place the slices in a single layer side by side with the halved buns on a plate small enough to fit in the steamer. (Don't put the buns directly on the steamer because they will stick to it). If you have a large steamer you can do this in one batch if your steamer is smaller just steam the pork belly and buns in several batches. Set the plate in the steamer, cover, and cook for 3 to 4 minutes, or until soft and heated through.

While the pork belly and buns are steaming, finish preparing the garnishes by draining the lettuce and cucumber and patting dry with a towel. Cut the lettuce into pieces the size of the steamed buns and stack in 4 small piles. Top each pile with 2 slices of the cucumber.

To serve,assemble a braised pork sandwich by placing the lettuce, cucumber and 2 slices of pork belly on half of a bun. Drizzle the sauce over the meat and top with the other half of the bun. Serve the mustard on the side. Repeat for the remaining 3 buns.

*Any leftover bork belly and the braising liquid can be frozen for up to 2 month. The braising liquid can be used in Ramen broth and the pork belly can be used as a garnish for various ramens or for fried rice.