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This innovative dish features succulent pork belly that’s first braised until tender, then skewered and grilled yakitori-style for a caramelized exterior. The pork is paired with a unique nori jam that adds depth and umami, creating a perfect balance of rich, sweet, and savory flavors. The twice-cooking method ensures the pork is both tender and crispy, while the nori jam provides a sophisticated Japanese twist.

Ingredients:

For the Pork Belly:

• 1kg pork belly, skin on
• 2 cups dashi stock
• ½ cup sake
• ¼ cup mirin
• ¼ cup soy sauce
• 2 inches ginger, sliced
• 4 cloves garlic, crushed
• 2 green onions, roughly chopped

For the Nori Jam:

• 4 sheets nori (dried seaweed)
• ½ cup soy sauce
• ¼ cup mirin
• 2 tablespoons sake
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 inch ginger, grated

For the Yakitori Glaze:

• ½ cup soy sauce
• ¼ cup mirin
• ¼ cup sake
• 2 tablespoons brown sugar

For Assembly:

• Bamboo skewers, soaked in water
• Green onions for garnish
• Toasted sesame seeds
• Shichimi togarashi (Japanese seven spice) optional

Directions:

1. First Cook – Braising the Pork:
   • Cut pork belly into 2-inch squares
   • Combine dashi, sake, mirin, soy sauce in a pot
   • Add ginger, garlic, and green onions
   • Add pork belly and bring to a simmer
   • Cover and cook for 1.5-2 hours until tender
   • Remove pork and let cool
   • Strain and reserve cooking liquid
2. Make the Nori Jam:
   • Toast nori sheets briefly over open flame or in dry pan
   • Break into small pieces and soak in warm water for 10 minutes
   • Drain and blend in food processor
   • In a saucepan, combine soy sauce, mirin, sake, vinegar, and sugar
   • Add garlic and ginger
   • Add blended nori and simmer until thickened (about 15 minutes)
   • Cool and store in an airtight container
3. Prepare Yakitori Glaze:
   • Combine all glaze ingredients in a small saucepan
   • Simmer until reduced by half and slightly thickened
   • Set aside
4. Second Cook – Grilling:
   • Thread cooled pork belly pieces onto soaked bamboo skewers
   • Preheat grill or charcoal hibachi to medium-high heat
   • Grill skewers, turning frequently and basting with glaze
   • Cook until exterior is caramelized and crispy (about 4-5 minutes)
5. Assembly and Serving:
   • Arrange skewers on serving plate
   • Brush with additional glaze
   • Dollop or spread nori jam alongside
   • Garnish with chopped green onions
   • Sprinkle with sesame seeds and shichimi togarashi
   • Serve immediately while hot

Tips:

• The pork belly can be braised a day ahead
• Strain and save the braising liquid for other dishes
• The nori jam will keep in the refrigerator for up to a week
• For best results, use real Japanese charcoal (binchotan) if available
• Cut pork belly into uniform sizes for even cooking

Note: This dish combines traditional Japanese yakitori techniques with modern fusion elements. The key is achieving the right balance between the rich pork, sweet glaze, and umami-rich nori jam. The twice-cooking method ensures both tender meat and a crispy exterior.