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Buta No Kakuni (Japanese Braised Pork Belly)

Serves: 4
1kg pork belly
4 eggs
For the marinade:
2tbsp. Light Soy Sauce
2tbsp. Oyster Sauce
1tbsp. Mirin
2tbsp. Sugar
2tsp. Grated Ginger
200ml Water
Recipe preparation
In the kitchen:
  • Boil the eggs for 6 minutes then allow to cool before peeling of the shell./li>
  • Score the pork belly skin diagonally. Make each score approximately 1cm appart. Then rotate 90 degrees and repeat the process.
  • In a large bowl, combine marinade ingredients, then add the pork belly and boiled eggs and allow to marinate for 1 hour.
At the barbecue:
  • 1 Preheat grill to 220°C for 15 minutes with the lid down.
  • Place the pork over indirect heat and roast for 1 hour with the lid down.
  • After 1 hour, remove the pork and place into a drip pan. Add the boiled eggs and pour in the remainder of the marinade until the esh portion of the pork is completely submerged leaving the skin exposed. Place the drip pan in the grill over indirect heat.
  • Close the lid and cook for a further 30 minutes. Check with a thermometer and when the pork reaches a core temperature of 70°C its cooked.