Ingredients : Serves 6

ingredients image
  • 1kg pork belly, cut into large chunks
  • 1 tbsp oolong tea
  • 3 spring onions, halved
  • 50g ginger, sliced
  • 1 star anise
  • 3 tbsp right brown sugar
  • 6 tbsp kikkoman soy sauce
  • 6 tbsp Chinese rice wine
  • 1 tsp Japanese pepper SANSYO
  • boiled eggs (option)


  • In a non-stick frying pan pver a medium-high heat fry the pork until golden.
  • In a large bowl soak the pork into lukewarm water.
  • Discard the water, place the pork and plenty of water in a casserole. Over a high heat, bring to a boil, then reduce the heat to a simmer. Add the oolong tea. Cook for about 40 minutes skimming off any scum.
  • Discard the water and tea, then wash the casserole.
  • Put the pork back in the casserole, add just barely covered water, the spring onions, ginger, star anise, sugar, soy sauce, wine and Japanese pepper SANSYO.
  • Heat the casserole over a medium-high heat and bring to a boil, add the boiled eggs if you like.
  • Bring to a boil, turn down the heat and simmer for about 1 hour with covered.
  • If you prefer it thick and strong, reduce the liquid. To avoid let it dry, cover with a kitchen peper on surface or pour over the liquid occasionally with a wooden spoon.
  • Leave overnight if possible and serve.
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This recipe was first published on mizueandco.com in Oct. 2006.