recipe by CHEF CODY AUGER
TAKIBI
photography by AJ MEEKER & ASHLEY MARTI
Ingredients
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
Preparation
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.
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