Shio buta

Ingredients

• 500 g Pork belly block
• 1.5 tbsp Sea salt
• 1 tbsp Sake
• 1 piece Ginger
• 1 stalk Green onion (white part)

Steps

1. Pat the pork belly block dry with paper towels. Rub the sea salt thoroughly and evenly over all sides of the meat.
2. Wrap the pork tightly in plastic wrap and place it in a resealable bag. Refrigerate for at least 24 hours (up to 3 days) to cure.
3. When ready to cook, remove the pork from the wrap and rinse quickly under cold water to remove excess surface salt. Pat dry.
4. Place the pork in a pot with ginger slices, green onion, and sake. Add enough water to just cover the pork block.
5. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 45 to 60 minutes until the meat is tender.
6. Allow the pork to cool slightly in the cooking liquid to retain moisture. Slice thinly and serve warm or cold.