Recipe

Ingredients (Yield: 24 servings)

Braised Pork Belly:
8 pounds pork belly
6 cups sake
3 cups Kikkoman Soy Sauce
1 cup orange juice
1 cup balsamic vinegar
1 cup honey
12 pieces star anise
4 (10-inch) cinnamon sticks
4 (2-inch) pieces ginger, cut in half

Dashi:
2 sheets kombu
10 cups bonito flakes
1 2/3 cups Kikkoman Soy Sauce
1 2/3 cups mirin
1 2/3 cups sake

Plating:
3 cups spinach
Vegetable oil

Instructions

To make Braised Pork Belly, cut pork into 1 1/2-inch cubes; remove excess fat. In large pot, combine pork, sake, soy sauce, orange juice, vinegar, honey, star anise, cinnamon and ginger; bring to a boil. Place a sheet of parchment paper directly onto surface of liquid; transfer pot to 300°F oven. Cook 2-3 hours or until pork is tender. Remove pork; refrigerate, covered. Strain braising liquid; chill and remove solidified fat.

To make Dashi Broth, in saucepan, bring 4 quarts water and kombu to a boil. Remove kombu immediately; add bonito flakes and boil 15 seconds. Strain through chinois or coffee filter. Add soy sauce, mirin and sake. Adjust seasoning to taste. (Yield: 24 cups)

For each serving, to order, heat 4 cubes pork in a little braising liquid. Heat 1 cup Dashi with 3 tablespoons pork braising liquid. Sauté 3 cups spinach in oil just until wilted; mound in shallow bowl. Arrange pork on top of spinach; pour broth around. (Broth may be added tableside, if desired.)

Recipe by Chef Sean O’Brien, Zinnia Restaurant (San Francisco)