Okinawan Ginger-Shoyu Pork--Tonkotsu Broth Udon

start with 2-3# pork belly (nipples removed, because yeesh)

cross score to expose subcutaneous fat layer

season liberally with sea salt and pepper

in a cold cast iron skillet, add one tablespoon sesame oil and place belly skin down (suggest slicing in half to not overcrowd pan and to help cook evenly) turn up heat to medium

about 10 minutes flip that bitch when it freely releases from the pan

sear on the reverse about 2 minutes

and on the sides if you like (I like)

Braising liquid:
2 star anise pods
1 cinnamon stick
2 tablespoons peppercorns (I used black, pink, sichuan, and red pepper flakes)
1/2cup premium soy sauce
1/4cup mirin
3 cups water
3 tablespoons brown sugar
4 cloves smashed garlic
1" ginger peeled and sliced
1 scallion sliced

toast dry spices until fragrant

add liquids and stir in sugar to disolve

add garlic ginger and onion

pour that tasty shit into an appropriately sized rondo or braising pan

slide the seared pork into the pan (slower you slut) and cover roast at 300'F for 3 hours

(oooh fuck yeah)

remove from pan and strain liquid thru a seive into sauce pot on medium heat to reduce. ladel out 1/4 cup unto a small bowl, whisk in corn starch to make a slurry. whisk back into sauce to velvet the sauce into a glaze (or don't, I dont care)

cook until it coats the back of a spoon nappe style

when cool, slice to portion and glaze

broil until crispy (about 4 minutes) and enjoy with rice or noodles or in a taco or with veggies or on pizza or

just shove it in your facehole

nomnomomomom