Directions

1. 1. For the Miso Marinade: Pour the mirin and sake into a saucepot, and place over medium heat. Flame the sake and mirin to burn off some of the alcohol. Turn heat to low and add the white miso; whisk until smooth. Add the sugar and whisk again until the sugar is fully dissolved. Do not allow the mixture to boil. Remove from heat and let cool.
2. 2. For the Black Sesame Paste: Toast the cup of black sesame seeds in a dry pan until fragrant and nutty. Place the toasted seeds into a Vitamix blender and grind the seeds on high until well ground. Place the remaining ingredients in a Vitamix. Start the blender at low speed, using the plunger to work the ingredients. Gradually raise the speed of the blender and work the mixture until fully incorporated; this may take a few minutes to get to the desired, smooth tahini-like consistency. Place Black Sesame Paste in a small bowl and reserve.
3. 1. Heat 3 quarts of water in a saucepan and add the salt, sugar and pink salt. Stir to combine and continue heating until everything is melted. Remove from the heat and add back the remaining 9 quarts of cool water. Once the brine is fully cooled, pour over the pork belly to fully submerge. Brine overnight, but for no more than 24 hours.