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Glazed pork belly with shiitake soy sauce, honey and maple syrup

Ingredients (for 4 people)


Remove the thickest skin of the pork belly to uncover the fat of the meat.

Place the pork belly in a cooking pot and add water to the meat level. Add the peeled and roughly chopped carrot, crushed garlic cloves and ginger.

Add 4 tablespoons of Yagisawa less salty soy sauce and 2 bags of powdered dashi or 2 tablespoons of liquid dashi.

Bring to a light simmer, cover and cook for 2 hours.

Preheat the oven to 200°C.

Once well cooked, take out the pork belly and leave to cool. Score the fat using a knife in the same way it is done on duck magret.

In a bowl, mix together honey, shiitake soy sauce and maple syrup. Place the meat in an oven safe dish with the fat facing upward.

Using a cooking brush, spread half of the glazing mix on the fat and make it penetrate the slits.

Put in the oven for about 15 minutes, until the pork belly has caramelized and has a nice amber color. Add the remaining half of the glazing mix halfway through cooking.

Serve hot, with white rice or the side dish of your choice.

Tips : Filter the meat broth and re-use it to make a noodle soup for instance.