Buta no kakuni (Japanese braised pork belly)

adapted from

http://www.justhungry.com/buta-no-kakuni-japanese-braised-pork-belly

• 2 lb pork belly
• 3 Tbs sugar
• 1 piece of leek/ few sprigs of spring onion
• 1 large piece of fresh ginger
• 1 star anise
• 6 Tbs. soy sauce
• 2 Tbs. sake / white wine
• 2 cups water

Cut the pork into cubes about 1 inch / 2cm or so square. If the skin is still on, leave it on. Heat up a large pot with a heavy bottom. Sauté the pork belly cubes, without any added fat (you don’t need it…) until browned.

When the meat is browned, scrape it to one side and put the sugar in the fat that’s accumulated on the bottom, and stir around until it’s a bit caramelized. Stir and toss so the meat gets coated by the sugar.

Add the rest of the ingredients, bring to a simmer and lower the heat. Put a lid on and let it simmer gently for about 2.5 hours, turning occasionally.

(alternatively, bake in oven at 200 degrees C for 2.5 hours)