We’ve cooked hundreds of meals with bacon, but this was our first time using Pork Belly in a recipe at home. We followed the recipe from “Japan: The Cookbook” to the letter, and while we enjoyed the results, we also learned a few tips that will improve upon the original recipe.
Pork Belly with Green Beans
- 1 lb pork belly cut into 1-inch cubes
- 1 1/4 lb fat green beans cut crosswise into 3/4-inch pieces
- 2 tbsp fresh ginger finely chopped
- 2 tbsp coconut aminos
- 1 tbsp date paste
- 1/3 cup sake
- 1 tsp brown rice vinegar
- 2/3 cup dashi
- Add the pork belly cubes to a small saucepan and fill with just enough water to cover. Bring to a boil over high heat, reduce the heat to a simmer, cover, and cook the pork belly for 30 minutes.
- Move the cooking liquid and pork belly cubes to a small bowl and set aside for 30 minutes to cool.
- Blanch the green beans for 3 minutes in a medium pot of boiling water. Remove them and run them under cold water. Set aside.
- Drain the pork belly and add it, along with the dashi, sake, coconut aminos, date paste, and ginger to a medium pot over medium-high heat. Cover and bring to a simmer for 10-15 minutes, or until the liquids have reduced by more than half.
- Stir in the green beans and vinegar, and cook for another 1-2 minutes, covered. Serve over Japanese rice and enjoy!