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  1. Medium pan, plate,
  2. medium pot, whisk, medium saucepan
  3. Olive oil
  4. 2 pounds (1 kg) pork belly, cut into large
  5. cubes
  6. 3-inch (7.5-cm) piece of ginger, peeled and
  7. cut in half
  8. 3 scallions, cut in half
  9. 1 fennel bulb, quartered

Braising Sauce

  1. 2 cups (500 ml) dashi
  2. ¼ cup (60 ml) sake
  3. ¼ cup (60 ml) mirin
  4. ⅓ cup (80 ml) soy sauce
  5. ¼ cup (60 g) granulated sugar
  6. 3 tablespoons (40 g) firmly packed brown
  7. sugar

  1. Line a plate with two layers of paper towels. In a pan over medium-high heat, warm 1 teaspoon of oil. Add the pork belly and cook until all sides have browned, about 10 minutes. Transfer the pork belly to the paper towel-lined plate and pat dry to remove any excess oil.
  2. Transfer the pork belly to a pot. Add the ginger, scallions, and fennel quarters the pot. Fill with enough water to just cover all the ingredients.Set the pot over medium-high heat and bring to a boil.Reduce the heat and simmer until the pork has softened, 2 to 3 hours.
  3. Strain the pork and pat dry. In a medium saucepan over medium-high, whisk together the dashi, sake, mirin, soy sauce, granulated sugar,and brown sugar. Add the pork belly. Bring to a boil, then reduce to a simmer and simmer for 1 hour, occasionally turning the pork belly to cover all sides in the sauce.

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