- 2 teaspoon vegetable oil
- 1 kilogram boneless pork belly, cut into chunks
- 10 centimetre piece fresh ginger (100g), sliced thickly
- 2 cup (500ml) secondary (niban) dashi
- 2/3 cup (160ml) sake
- 1/2 cup (125ml) japanese soy sauce
- 1/3 cup (75g) firmly packed dark brown sugar
- 1/4 cup (60ml) mirin
- 1Heat oil in large saucepan; cook pork, in batches, 5 minutes or until browend. Rinse pork under hot water to remove excess oil; discard fat from saucepan.
- 2Return pork to same pan with ginger and enough cold water to cover; bring to the boil. Reduce heat; simmer, uncovered, 2 hours, topping up with more water if necessary. Strain pork; discard liquid and ginger.
- 3Stir dashi, sake, sauce, sugar and mirin in medium saucepan over heat, without boiling, until sugar dissolves. Add pork; bring to the boil. Reduce heat; simmer, uncovered, 1 hour, turning occasionally until pork is tender. Remove from heat; stand 20 minutes. Remove pork from pan; cover to keep warm.
- 4Bring cooking liquid to the boil. Reduce heat; simmer, uncovered, 5 minutes or until sauce thickens slightly. Return pork to pan; turn to coat in sauce.
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