Yakiniku pork belly soup
Sometimes I don’t know what I’m going to cook for dinner so I go shopping for inspiration .. and then if I am lucky I see produce that is just so compelling that it demands to be cooked.
Look at this Yakiniku sliced pork belly we found the other day. All that delicious fat, just begging to be rendered leaving it’s collagen matrix like so much perfectly crispy crackling.
“Yakiniku” is japanese for grilled meat, you see this cut used all the time in Japanese or Korean BBQ meals. But it’s really just the same cut of meat that becomes a rasher of Bacon but on an uncured pork Belly. You can just buy an untrimmed pork belly and use a sharp knife and prepare this yourself … but since CostCo’s butcher was willing to do the work I’m happy to take advantage of that.
The real secret is always the stock and in this case it is the stock left after making Ham Hock Terrine.
This is what that stock looks like when it’s left in the fridge …