Japanese Braised Pork

Combine the soy sauce, mirin, sake, teriyaki sauce and sugar in a small saucepan, and bring to a simmer to dissolve the sugar. Meanwhile, preheat the oven to 140C.
Place the belly pork in a deep roasting tin, and pour your liquid all over it. Add the leek, garlic, and ginger, and then add about 400ml of water, so it is not quite covered. Lightly cover with foil, leaving a small gap for the steam to escape, and cook for 2 - 2.5 hours, turning occasionally until very tender. Leave to rest for 20 mins, then carve and serve with rice and pickles.

2 hr

3 serving

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