Serves 4-6

Time: 2 hours 30 mins

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Maple Sake Pork Belly

1 2-inch piece of fresh ginger, split

2 shallots, split

1 garlic bulb, split

1½ cups sake

⅓ cup maple syrup

⅓ cup soy sauce

1 cup chicken stock

1 4x6inch piece of kombu

2 lbs skinless pork belly

1 Tbsp cornstarch

2 tsp water

2 tsp rice vinegar

Sliced scallions, for serving

Maple furikake, for serving

Steamed rice, for serving

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1. Preheat oven to 325F

2. In an oven safe pan over medium high heat, char ginger, shallots, and garlic until blackened.

3. Pour in sake, maple syrup, soy sauce, and chicken stock. Bring to a boil.

4. Add in kombu and pork belly. Cover with lid.

5. Transfer pan to oven and cook until pork belly is fork tender(internal temperaure 200-210F). About 2 hours.

6. Carefully remove pork belly from pan and set aside. Remove aromatics from liquid and discard.

7. Make the slurry, whisk together cornstarch with water.

8. Pour in slurry, whisk continuously and bring liquid to a boil. Sauce should coat the back of your spoon. Add water if too thick or reduce over medium heat if too watery.

9. Add in rice vinegar and pork belly back to pan. Glaze pork belly with liquid until coated.

10. Plate pork belly with more sauce and top with sliced scallions and maple furikake. Serve with steamed rice.

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Maple Furikake - makes about 1 cup

1 guajillo, deseeded and stemmed, toasted

1 arbol, optional

1 piece of dried shittake, or 1 tsp of powder

5 nori sheets (8in x 7in), toasted

¼ cup sesame seeds, toasted

1 Tbsp maple sugar

1 tsp kosher salt

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1. In a high powered blender, process guajillo, arbol, and dried shittake until a powder.

2. Add in nori sheets and pulse until the size of breadcrumbs.

3. In a small bowl, combine nori mixture with sesame seeds, maple sugar and salt.

4. Sprinkle on rice, eggs, pork belly, popcorn, or whatever you’d like!

5. Store in a dry container at room temperature