- 25 green onions (white and light green portions only)
- sesame seeds (As needed, mixed black and white, toasted and finely ground)
- 2 cups mirin
- 2 cups sake
- 17 11/16 ounces white miso
- 12 3/8 ounces sugar
- 1 cup black sesame seeds
- 1 cup black tahini
- 1 cup sugar
- 4 ounces soy sauce
- 1/2 cup mirin
- 3 ounces water
- 1/2 teaspoon salt
- 12 quarts water (cool)
- 300 grams salt
- 272 grams sugar
- 18 grams pink salt (#1 cure)
- 1 pork belly
- 3 inches ginger (piece)
- 2 yellow onion
- 3 pods star anise
- 1 stick cinnamon
- 2 quarts chicken stock
- 2 quarts water
- 1. For the Miso Marinade: Pour the mirin and sake into a saucepot, and place over medium heat. Flame the sake and mirin to burn off some of the alcohol. Turn heat to low and add the white miso; whisk until smooth. Add the sugar and whisk again until the sugar is fully dissolved. Do not allow the mixture to boil. Remove from heat and let cool.
- 2. For the Black Sesame Paste: Toast the cup of black sesame seeds in a dry pan until fragrant and nutty. Place the toasted seeds into a Vitamix blender and grind the seeds on high until well ground. Place the remaining ingredients in a Vitamix. Start the blender at low speed, using the plunger to work the ingredients. Gradually raise the speed of the blender and work the mixture until fully incorporated; this may take a few minutes to get to the desired, smooth tahini-like consistency. Place Black Sesame Paste in a small bowl and reserve.
- 1. Heat 3 quarts of water in a saucepan and add the salt, sugar and pink salt. Stir to combine and continue heating until everything is melted. Remove from the heat and add back the remaining 9 quarts of cool water. Once the brine is fully cooled, pour over the pork belly to fully submerge. Brine overnight, but for no more than 24 hours.
- 2. Preheat an oven to 275°F. Set the onions and ginger over a low flame and char until the skins are completely blackened. Remove from the heat and when cool enough handle, slice the onion into rough chunks. Split the ginger lengthwise to expose the inner flesh and slice into 1-inch pieces.
- 3. Toast the star anise and cinnamon sticks in a dry pan over low heat until fragrant.
- 4. Combine the chicken stock and water. Distribute the charred onion, ginger, and toasted aromatics on the bottom of a hotel pan. Remove the pork belly from the brine, pat dry, and on top, skin side up, and pour over enough braising liquid to almost cover. Place a sheet of parchment over the surface of the belly and wrap tightly in foil.
- 5. Place in the oven for 3 hours or as needed (checking at the 2 hour mark) until fully tender.
- 6. Remove the foil and parchment paper and allow the pork belly to cool completely in the liquid before removing. Line a sheet pan with plastic wrap and place the belly, skin side down, top with another sheet of plastic wrap, another sheet pan and weigh down to press overnight.
- 1. Slice the Braised Pork Belly as you would bacon, into ¼-inch thin slices. Trim away the top and bottom to square off the slices (reserve the scraps for another dish.) Cut the long rectangle into small squares 1-by 1-inch, allotting two squares per skewer.
- 2. Slice the bottom white and light green portions of the green onions into inch lengths to match the width of the Brined Pork Belly squares, sandwiching 1 segment of green onion.
- 3. Heat a plancha over medium high heat. Brush the pork belly skewers with the Miso Marinade and sear on each side until caramelized.
- 4. Drizzle the skewers with the Black Sesame Paste and top with ground sesame seeds.