This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles. The braising liquid becomes the tare (seasoning base) for simple ramen broths.
Mechanic
The 1:1:1 braise ratio (water : soy : mirin) keeps the pork moist and seasoned through. Refrigerating in the liquid overnight firms the meat and deepens the flavour; slicing cold gives cleaner cuts. Pork belly (or shoulder) braises to 85–93°C for a yielding, fatty result; loin braises to 60°C for a leaner, cleaner slice.
Ingredients
- 500 g pork belly, shoulder, or pork loin (towards the rib end)
- 250ml water
- 250ml soy sauce
- 250ml mirin
- 2 tablespoons sugar
- 2 teaspoons neutral oil
- 2 large garlic cloves, crushed
- 3 green onions, cut into 5 cm lengths
- 5 cm piece fresh ginger, thinly sliced
Method
Sear pork on all sides in oil over medium-high heat until browned, about 3 minutes per side. Remove and deglaze the pan with a splash of water.
Return pork. Add soy, mirin, water, sugar, garlic, green onion, and ginger. Bring to a low simmer.
Cover and braise over low heat for 1–2 hours, or in a 110°C (230°F) oven. Target 85–93°C (185–200°F) internal for belly or shoulder, 60°C (140°F) for loin.
Cool slightly, then transfer pork and braising liquid to a container. Refrigerate at least 24 hours.
Lift off the fat once cold (keep it for stock if you like), and strain the liquid to use as tare.
Slice as needed. Reheat in a dry pan, in a little oil, in stock, or in the oven.
To serve
Over ramen, in rice bowls, alongside pickled vegetables. The braising liquid doubles as a tare for ramen broth.
Variations
Sake oven braise
A lighter, less sweet braise inspired by Ramen_Lord. Season the pork with salt and pepper (or Bruce’s poultry and pork spice rub). Replace the braising liquid with 250 ml water, 125 ml sake, 125 ml soy sauce, 50 ml mirin, 12.5 g brown sugar, and 1–2 smashed garlic cloves, plus a knob of ginger or some togarashi if you like. Braise uncovered in a 110°C (230°F) oven to the same internal temperatures.
Notes
- The tare keeps a week in the fridge and freezes well.
- Freeze leftover pork after 3 days.
- Belly is richer and more forgiving on temperature; loin dries out if overcooked.