Pork Belly Buns

3 pork bellies: approx. 3 inches wide, 2 inches high and 8-10 inches long


Heat 1 tbsp of olive, canola or vegetable oil in a cast iron pan over high heat

In a large bowl combine, make a rub:

2 tbsp sesame oil
2 tbsp kosher salt
2 tbsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp fennel powder

Rub on pork bellies and place fat side down in the pan.


Sear on all sides. Fat will render from the pork bellies. Once all sides are seared, remove pork bellies from pan and drain excess fat.


Put the pork bellies back in the pan and deglaze the pan with 3/4 C of saki.

Add the following to the pan:

6 whole star anise
3 C of chicken broth

Cover pan with aluminum foil and place in the oven at 425 F for one hour.


Pickled cucumbers

1 European cucumber
Apple cider and Rice vinegar- enough to cover the cucumber
1 clove fresh garlic, chopped
1/2 tsp Kosher salt
1 tsp sugar

Leave skin on and slice thin as you can 1/8 -1/16 inch into chips. Place in bowl and cover with vinegar and spices. Refrigerate to marinate for at least 4 hours