Grilled Pork Belly With Soy-Mirin Glaze

Ingredients

• 1 pound skinless pork belly
• 1 cup soy sauce
• 1 cup mirin
• Sea salt
• white pepper
• 1 cup beef stock
• 2 dried shiitake mushrooms
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    932 calories; 73 grams fat; 23 grams saturated fat; 32 grams monounsaturated fat; 11 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 18 grams protein; 81 milligrams cholesterol; 3662 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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

1 1/2 hours