Kobocha Braised Pork Belly

I cooked a kobocha squash recently and the next day decided to try braising pork belly in the leftover liquid with some Bulleit Bourbon. The result was a tender, sweet and umami Japanese-style flavor, with no sugar added. Easy techniques and simple seasonings: pork, kobocha squash, salt, soy sauce, kombu, onion powder.

  1. Kobocha Squash: Halve, seed, cut into 1-2″ pieces.
  2. Braise squash in a 1:1 mix of soy sauce and water, adding a couple small pieces of dried kombu. Remove when cooked.
  3. Heat a pot on high, then sear the pork belly, briefly for a couple minutes on each side.
  4. Lower the heat and deglaze the pan with a pour of bourbon, letting it simmer until the alcohol has cooked off a bit.
  5. Add the squash liquid (enough to submerge the belly), salt and onion powder. Braise on low till tender (~1.5 hours) and serve over rice.
-Pork belly
-Kobocha squash
-Soy Sauce
-Dried Kombu
-Onion Powder

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