Braised Pork Belly with Leeks and Ginger | Saveur

Name: Braised Pork Belly with Leeks and Ginger | Saveur
Ingredients: 1 (1 1/4-lb.) piece pork belly; 2 1 ⁄ 2 cups awamori rice liqueur; 1 tbsp. plus 1 tsp. kosher salt; 2 leeks, white part only (1 halved lengthwise, 1 cut crosswise into 1/4-inch-thick rounds); 1 (4-inch) piece ginger, peeled and thinly sliced; 1 cup dashi (see Noodles in Dashi for recipe); 3 tbsp. packed dark brown sugar, preferably from Okinawa; 3 tbsp. soy sauce

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Awamori, a lightly sweet rice distillate, is used to blanch and cook—as well as coat—tender pork belly, resulting in a sticky, umami-rich sauce.

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Ingredients

1 (1 1/4-lb.) piece pork belly
2 <sup>1</sup>⁄<sub>2</sub> cups <a href="http://www.wine-searcher.com/find/awamori/1/usa">awamori rice liqueur</a>
1 tbsp. plus 1 tsp. kosher salt
2 leeks, white part only (1 halved lengthwise, 1 cut crosswise into 1/4-inch-thick rounds)
1 (4-inch) piece ginger, peeled and thinly sliced
1 cup dashi (see <a href="https://www.saveur.com/dashi-noodles-with-miso-coated-pork-belly-recipe/">Noodles in Dashi</a> for recipe)
3 tbsp. packed dark brown sugar, <a href="http://chefshop.com/Okinawa-Kokuto-Brown-Sugar-P8198.aspx">preferably from Okinawa</a>
3 tbsp. soy sauce