photography by AJ MEEKER & ASHLEY MARTI



3 pounds pork belly

3 qts water

5 oz shoyu

5 oz usukuchi shoyu

½ cup sugar

4 slices ginger

5 green onions cut into 2" lengths


Warm the water and sugar in a pot.

Meanwhile, cut the pork belly into 1.5" cubes.

Add the pork belly to the pot, bring to a boil then reduce heat to a constant simmer. Cook for 20 minutes, skimming the water periodically.

Then, cut an X into the middle of a piece of parchment paper, cover the pot with the parchment paper, and adjust heat to keep at a simmer for 2 hours.

After 2 hours, add the shoyu, usukuchi shoyu, ginger and green onion.

Cook for 45 more minutes, then serve

Sake Pairing

Sohomare Tokubetsu Kimoto Junmai "Heart and Soul", a sake with notes of toasted cereal and rice, with a robust flavor and floral finish.


Reservations: 971.888.5713 Open seven days a week for indoor dining 5pm–9pm. Weekend lunch available 11am–2pm Saturdays and Sundays. Outdoor dining weather permitting. Walk-in parties welcome. 2275 NW Flanders St. Portland, OR 97210