The addition of instant coffee gives this dish some of the toasty flavours of higher-temperature cooking while maintaining the gentleness of a slow simmer.
1kg pork belly,boneless
1 tbsp caster sugar
1 tsp instant coffee
1 large onion,halved
2 cloves garlic
2cm ginger
2 tsp chicken stock powder
2 thin spring onions,very thinly sliced into rounds,to serve
2 tbsp sake
2 tbsp mirin
4 tbsp soy sauce
½ tsp sugar
1 tbsp rice vinegar
Cut the pork into 5cm-wide strips and place into a large saucepan. Cover with cold water and place over medium heat. Bring to a simmer,then strain off the water and rinse the pork and the pot. Return the pork to the pot,cover with about 1½ litres of boiling water and add the sugar,instant coffee,onion,garlic,ginger and stock powder. Bring to a simmer and simmer covered for 45 minutes. Turn off the heat and allow the pork to stand in the liquid for about 15 minutes. Remove the pork from the liquid and cover.
For the ponzu,bring the sake and mirin to a boil in a small saucepan,then remove from the heat. Add soy sauce,sugar and vinegar and stir to dissolve the sugar. Allow to cool,then chill.
To serve,cut the pork into ½ cm slices and serve with spring onions and the ponzu on the side for dipping.
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