Grilled Pork Belly With Soy-Mirin Glaze

Preparation

1. Step 1

   Cut pork belly into pieces about 3-inches square. Thinly slice each piece into squares no more than ¼-inch thick. (Partly freezing the pork belly will make it easier to slice.)

2. Step 2

   Combine soy sauce, mirin, salt and pepper to taste in a bowl. Place pork in the bowl, cover and refrigerate 30 minutes but preferably overnight.

3. Step 3

   In a small saucepan, bring stock to a simmer. Add mushrooms, turn off heat and steep 30 minutes. Strain out mushrooms, and save for other use. Add honey and 1 tablespoon sesame oil to the stock. Simmer 10 to 15 minutes, until reduced by half. Whisk in cornstarch mixture and cook a few minutes longer, until thickened. Remove from heat, transfer to a bowl, cover and refrigerate until ready to use.

4. Step 4

   Remove pork from refrigerator. Heat a grill or grill pan and brush with vegetable oil. Place pork slices on grill and cook, turning every 4 minutes or so, until well seared and caramelized at the edges, about 20 minutes’ total cooking time. Add remaining sesame oil to the marinade, add the squash, set aside 5 minutes, then place on the grill, turning, until cooked through, about 15 minutes.

5. Step 5

   Arrange pork and squash on a platter. Heat glaze and brush on pork and squash. Sprinkle with scallions and sesame seeds and serve.