From: Chef Sean O'Brien, Zinnia Restaurant, San Francisco. Yield: 24 servings. Braised Pork Belly: 8 lb. pork belly 6 cups sake 3 cups Kikkoman Soy Sauce 1 cup orange juice 1 cup balsamic vinegar 1 cup honey 12 pieces star anise 4 10" cinnamon sticks 4 2" pieces ginger, cut in half Dashi: 2 sheets kombu (seaweed) 10 cups bonito flakes 1⅔ cups Kikkoman Soy Sauce 1⅔ cups mirin 1⅔ cups sake Plating: 72 cups spinach as needed, vegetable oil For pork belly: Cut pork into 1½" ...
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