400g's free range pork belly, cut into 1 inch cubes
150ml Shiso Teriyaki
150ml Chicken stock
1/4 Cinnamon stick
1 Star Anise
2 Bay leaves
2 quail eggs, soft boiled (optional)
1 Teaspoon of hot English mustard (optional)
Place the prepared pork belly into a pot with enough water to cover. Bring to the boil, place pork skin side down into a casserole dish and discard the water.
Place the Shiso Teriyaki, stock and spices in a pot and bring to the boil.
Pour over the pork, cover with a lid or foil and place in a preheated oven at 150C for 50minutes.
Whilst the pork is braising, boil the quail eggs for 2 minutes in rapidly boiling water.
When they're cooked place straight into an ice bath. Once cold, peel and set aside.
After 50 minutes, flip the pork pieces over and cook for another 50 minutes.
Once done, allow to rest for 5-10 minutes before serving. This will help keep the pork tender and juicy.
Serve with quail eggs, a spoon of mustard and a bowl of steamed koshihikari rice.
Any left over pork can be kept for up to 3 days in the fridge.