Recipes

Pork Belly
Ingredients Qty Unit
Deboned pork belly (raw) 1 kg
oil for searing 500 ml
For braising stock 
Water 1 ltr
Ginger 150 gm
Sake 180 ml
Light soy 100 ml
Sugar 50 gm
For the sauce
Dark soy Sauce 100 ml
Mirin 80 ml
Sake 80 ml
Honey 80 ml
potato starch( dissolved in some water) 15 gm

Preparation:

  1. Clean pork belly .Remove any excess fat and cut in desired size to fit in a non stick pan.
  2. Sear the pork in a pan on high heat from all sides.

For braising

  1. Clean & slice ginger
  2. Heat water in a stock pot
  3. Add sake, ginger, soy & sugar. Bring it to boil
  4. Add seared pork belly , making sure it is kept immersed in the liquid all the time
  5. Bring down the heat & simmer it for three and half hours.
  6. After cooking take out from the liquid & bring it to room temperature
  7. Press it with weight for 8 hours to make it firm.
  8. Cut in cube shape.

For sauce

  1. Mix the entire ingredient except potato starch.
  2. heat the mixture & thicken with potato starch

Finishing and serving

  1. Sear the cooked pork belly on medium heat till all side get crisp.
  2. Pour Sauce on it & glaze it properly. Serve hot

Chef Vikram Khatri
Executive Chef
Guppy By Ai
Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.

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