Braised pork belly

NOTE: this recipe also works with thick cut pork chops or pork steaks. I also use it on pork loin that I trim into rib cuts

2 lbs pork belly-remove skin

1 cup mirin (in asian food section)

1 cup low sodium soy sauce

½ onion chopped

1 tspn garlic (fresh crushed or chopped)

2 cups broth—I use swansons low sodium

red wine-about 1 cup (drink the rest)

Slice pork belly in 2-3” sections, combine soy and mirin and place in either plastic bag or shallow dish, add pork belly and marinate at least 30 mins or overnight

Place pork belly in heated pan and sear each side-remove and set aside

Place wine, marinade, broth, onions, and garlic in oven proof pan- bring to boil, add pork belly and cover and place in 300 degree oven for 2-3 hours(depends on thickness of pork belly). After 2-3 hrs place pan on top of stove on simmer to finish. After 30 minutes of simmering turn up heat and reduce sauce until slightly thick.

Serve over couscous, rice, or pasta. Serve small cup of sauce on side for dipping or drizzle over pork belly placed over couscous.