A white dish with two sunny-side-up eggs, crispy potato cubes, greens, and a small bowl of red sauce on a checked cloth over a light wooden surface.

Kao Yuk Soy Braised Pork Belly Hash

Serves Yield: 8 servings

Ingredients

Pork Belly Hash
5 pounds Pork Belly Slabs, skin on
3 tablespoons Honey
5 pounds Russet Potatoes, washed and diced into 1/2 inch cubes

Marinade
3/4 cup Kikkoman Soy Sauce
1/2 cup Tianjin Preserved Vegetable, rinsed
6 cubes Red Fermented Bean Curd
1/2 lemon Preserved Lemon, seeds removed
1/2 tablespoon Five Spice Powder
2 tablespoons Kikkoman Kotteri Mirin
1 tablespoon Sugar
1 teaspoon White Pepper, ground
1 teaspoon Galangal Powder

To Order 
As Needed  Rendered Pork Fat
2 cups  Diced Onions
To Taste  Salt and Black Pepper
16  Eggs
8 cups  Baby Arugula Leaves
8  Lime Wedges

Directions

Pork Belly Hash:
Cut pork belly into large slabs about 3 inches wide and 6-8 inch in length. Place pork belly in boiling water and simmer for 8 minutes. Remove from water and pierce skin with meat tenderizer. Rub skin with honey. Heat oil in deep fryer to 350°F. Carefully place pork belly skin side down in oil. Be careful as oil will spatter. Cover with a lid and fry until skin is deep golden brown. Remove from oil and soak in cold water to make the skin soft. Slice pork belly against the grain into 1/2 inch thick pieces. Set aside.

Reset fryer temperature to 300°F. Fry potatoes until tender, about 3-5 minutes. Remove to drain and cool on paper towels. Set aside until ready to use.

Marinade:
Combine all ingredients in food processor; process until well combined. Pour marinade over sliced pork and mix well. Arrange pieces of marinated pork in dish for steaming. Steam over high heat for 2 hours. Check on water level frequently, adding hot water as needed. Remove pork from steamer and cool slightly. Dice into 1/2 inch cubes.

To Order:
In an individual clay pot, heat 1-2 tablespoons rendered pork fat. Sauté 1/4 cup onion until brown. Add 8 ounces of cooked potato and 5 ounces of pork belly. Season with salt and black pepper. Carefully combine ingredients with a rubber spatula. Place lid on clay pot and heat in oven at 400°F until hot. While pot is heating, fry 2 eggs. Place 2 fried eggs on top of hash. Garnish with arugula and lime wedge.

Recipe by Lien Lin, Bricolage, New York City

TAGGED IN:

Pork (58)Entrees (268)Deep Fry (37)
What did you think?

Products in Recipe

A 2-quart plastic bottle of Kikkoman Kotteri Mirin, a sweet mirin-style cooking seasoning, with a yellow label and red cap.

Kotteri Mirin®

A 2-quart plastic jug of Kikkoman traditionally brewed soy sauce with a red cap and labeled as America's #1 favorite.

Soy Sauce

Here’s a few more options

View all Recipes

A plated dish features a grilled onigiri, a nest of crispy noodles, a small mound of shredded meat, a green shiso leaf, and a small red garnish, all arranged on a white plate.

Tori Bento
Two gourmet tacos topped with greens, sliced radish, and vegetables on a white plate, with a smear of sauce and a lime wedge on the side.
5

Nixtamalized Soy Bean Taco
A blue plate with grilled chicken drumsticks on roasted potatoes, garnished with sliced onions, carrots, and green herbs, and drizzled with dark sauce.

From Odo to Odo