Japanese-style lacquered pork belly

Preparation

1.Remove the thickest skin from the breast to expose the breast fat. Pierce the meat with a fork to thoroughly penetrate the marinade.

2.Place the meat in a large freezer bag or bowl with: shio-koji, soy sauce, mirin, honey, ginger, garlic, leek.

3.Massage the meat well to allow the marinade to penetrate.

4.Marinate in the refrigerator for 12 to 24 hours (up to 48 hours possible for more flavor).

5.Preheat the oven to 180°C.

6.Place the meat on a baking sheet or dish. Don't throw away the marinade!

7.Bake for about 30 minutes. If the meat browns too quickly, cover with aluminum foil.

8.Pour the marinade into a skillet and bring to a boil over medium-high heat.

9.Let reduce for a few minutes until you obtain a slightly thick sauce.

10.Cut the meat into thin slices according to your taste.

11.Place on a plate and cover with sauce.

Enjoy your meal! It's ready!