Pork Belly Rice

Here's something I done quite long ago but never posted. It’s a sort of Chinese-Japanese fusion. The pork belly pieces marinated generously in dark soy were browned on a low fire together with garlic, ginger and galangal for a long time to develop the caramelized flavours. At this point, you can just add water and then stew for a classic down-to-earth soy-stewed meat. However, I deglazed with mirin for sweetness and then added a light dashi stock for the Japanese twist. Towards the end, sweated onions were thrown in and cooked for a few minutes. Thinly sliced negi and ginger helps counter the richness.