Japanese-style pork belly hot pot recipe
 A tender braised pork belly with broth, packed full of umami flavours. 500g/1lb 2oz pork belly, cut into large pieces 2 tbsp vegetable oil150ml/5fl oz light soy sauce200ml/7fl oz chicken stock 1 sheet kombu, left whole4cm/2in fresh root ginger, peeled and sliced 1 head garlic, cut throughsalt and freshly ground black pepper6 spring onions, chopped, to garnishpickled ginger, to garnish 500g/1lb 2oz pork belly, cut into large pieces 2 tbsp vegetable oil 150ml/5fl oz light soy sauce 200ml/7fl oz chicken stock 1 sheet kombu, left whole 4cm/2in fresh root ginger, peeled and sliced 1 head garlic, cut through salt and freshly ground black pepper 6 spring onions, chopped, to garnish pickled ginger, to garnish 150ml/5fl oz mirin150ml/5fl oz saké100ml/3½fl oz light soy sauce 2 tbsp caster sugar 150ml/5fl oz mirin 150ml/5fl oz saké 100ml/3½fl oz light soy sauce 2 tbsp caster sugar ½ napa cabbage (chinese cabbage), chopped100g/3½oz enoki mushrooms 6 shiitake mushrooms ½ napa cabbage (chinese cabbage), chopped 100g/3½oz enoki mushrooms 6 shiitake mushrooms 6 spring onions, green tops only chopped 6 shiitake mushrooms 6 spring onions, green tops only chopped 6 shiitake mushrooms Method To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until coloured all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender. Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside. To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze. To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl.In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage.Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve. To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until coloured all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender. To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until coloured all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender. Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside. Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside. To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze. To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze. To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl. To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl. In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage. In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage. Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve. Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve.