One part concentrated tsuyu, two parts each sake and mirin.
Heat without boiling until alcohol smell is mostly gone.
Turn off heat. Add kombu, roughly chopped green onion, and let cool.
Remove kombu, and add cooled liquid into bag with pork belly.
SV at 155F for 24h.
Remove bag from water and place in fridge to cool completely.
When serving, remove belly from bag and slice into 1/8-1/4” thick slices. Empty the bag liquid into a saucepan and reduce by half.
Pan fry or torch belly slices before serving, drizzle reduced bag liquid on top.
Lovely with rice and a gooey onsen egg (1h at 145F).
by TwoTimesIBiteYou
1 Comment
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