Chef Koji Hagihara, Recipes, Slow Cooked Pork, Pork Belly, Berkshire Pork, Hakata Tonton, New York, West Village, Entree, Main Course, Chef's Recipes
What
Recipe for Slow Cooked Pork from chef Koji Hagihara of Hakata Tonton in New York City’s West Village.
Slow Cooked Pork
Recipe courtesy of chef Koji Hagihara of Hakata Tonton Restaurant
Serves 4
Ingredients
- 1 lb pork belly
- 2 liters water
- 3.5 oz. soy sauce
- 3.5 oz. sugar
Directions
1) Boil a pot of water (enough to cover the slab of pork belly).
2) Put the chunk of pork belly in and keep the water boiling for 40 minutes.
3) Slice the pork belly (cut a little big, because it will shrink when it is boiled).
4) Boil the 2 liters of water in a pot.
5) Add soy sauce and sugar into the pot.
6) When the liquid is boiling, add the pork slices into the liquid and turn the heat to low / simmer.
7) Place a small aluminum foil lid directly on the ingredients in the pot to stop evaporation.
8) Once the meat is softened, put on a high flame to bring out the shine and it’s done!
Chef Koji Hagihara | Recipes
March 12, 2012
Recipes
Photo Credit: Troy House
Who
Koji Hagihara is the executive chef of Hakata Tonton in New York’s West Village.
Why
Chef Koji Hagihara’s delicious cooking of Hakata Tonton’s cult-like dedication to Tonsoku (pigs’ feet) could even convert the most staunch vegetarian.
Recommended By
- Chef Chikara Sono (Kyo Ya in New York, NY)
- Chef Edward Lee (Magnolia 610 in Louisville, KY)
Hakata Tonton - West Village - New York, NY
West Village
Japanese / Kyushu
61 Grove St New York, NY 10014
T: 212.242.3699 (make a reservation)
Website:
Hours:
Sun - Thu: 6pm - 12am
Fri - Sat: 6pm - 2am
