Pork Belly and Farro Bowl (VIDEO)

Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint

Chef Alex Seidel of Mercantile Dining & Provisions | Denver

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INGREDIENTS:

Pork Belly Braising Liquid:
1 ½ cups brown sugar
1 ½ cups sake
3 cups Kikkoman tamari soy sauce
1 ½ cups Kikkoman mirin
120 grams ginger, roughly chopped
18 cloves garlic, smashed
1 bunch scallions, roughly chopped

Ajitama Eggs:
5 liters sake
5 liters Kikkoman tamari soy sauce
5 liters Kikkoman mirin
Eggs

Pork Belly Chashu:
5 to 6 pounds pork belly
Salt
Black pepper

Rice Vinegar Seasoning:
½ liter Kikkoman rice vinegar
1 kilogram salt
5 kilograms sugar
70 grams kombu

To Assemble and Serve:
Yield: 1 serving
Farro
Giardiniera
Sliced mint
Furikake 

METHOD:

For the Pork Belly Braising Liquid:
In a large, nonreactive container, combine sugar and 6 cups hot water. Whisk until sugar has dissolved. Set aside. In a medium-sized rondeau, heat sake until alcohol burns off. Remove from heat. Add soy sauce, mirin, allium, and the hot sake to the sugar-water mixture. Stir to incorporate. Let steep a minimum of 24 hours. Strain the liquid into a clean nonreactive container. Reserve.

For the Ajitama Eggs:
In a small rondeau, heat sake until alcohol burns off. Whisk in soy sauce and tamari. Remove from heat and set aside. In a separate, small rondeau, add enough water so that the eggs will be covered. Bring water to a rolling boil. Add eggs and continue boiling for 6 minutes. Immediately remove eggs and shock in ice water until completely cooled. Peel eggs and transfer to a hotel pan. Cover the peeled eggs with the sake mixture. Let marinate 24 hours. Remove eggs and refrigerate.

For the Pork Belly Chashu:
Heat oven to 300°F. On a sheet tray, season pork belly with salt and pepper. Place pork belly in a baking pan and cover halfway with Pork Belly Braising Liquid. Roast 1 hour and 30 minutes. Rotate and baste the pork belly, then roast another 1 hour and 30 minutes or until firm but tender. Let cool. Torch the top of the pork belly until desired color is reached. Reserve.

For the Rice Vinegar Seasoning:
In a small stock pot, heat vinegar until almost simmering.  Add kombu and let steep 30 minutes. Add salt and sugar and whisk until dissolved. Transfer the vinegar-kombu mixture to a nonreactive container. Reserve.

To Assemble and Serve:
In a pan over medium-high heat, combine 2 slices Pork Belly Chashu with some Pork Belly Braising Liquid. Sauté, basting the Pork Belly Chashu, until crispy and warmed through. Set aside. In a small mixing bowl, mix to combine farro with some Rice Vinegar Seasoning. Transfer the seasoned farro to a serving plate. Place 1 halved Ajitama Egg and the Pork Belly Chashu above the farro. Top with giardiniera, mint, and furikake.

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