[2] A slab of uncooked pork belly (phoco © The Country Victualler).

[3] Hearts of palm, a.k.a. palmito (photo © Trikaya).

[4] Butterhead lettuce, a category that includes Bibb and Boston. Here are the different types of Butterhead lettuce (photo © Good Eggs).

[5] You can purchase kuromitsu at Asian markets or online (photo © Locca | Amazon).

In honor of the World Cup Games in Brazil, Brazilian-Japanese fusion restaurant Sushisamba will be serving a signature dish from Chef Pedro Duarte: Kuromitsu Pork Belly Lettuce Wraps.

Kuromitsu is a Japanese sugar syrup, similar to but milder than molasses. We could eat an entire tray of these sweetly glazed pork belly treats. Consider them as a first course for Father’s Day dinner…or make all four and keep them for yourself.

> November 10th is National Pork Belly Day.

> The different cuts of pork.
 
 
RECIPE #1: KUROMITSU GLAZED PORK BELLY LETTUCE WRAPS

Ingredients For The Pork Belly Confit (Yields 4 Five-Ounce Portions)

 
Preparation

1. RUB the pork belly with the sugar/salt mixture and allow to marinate for 6 hours.

2. RINSE, pat dry, and submerge in a hotel pan (also called a steam table pan—a deep roasting pan will do) with the canola oil and bouquet garnish. Cover with tin foil and cook in the oven for 4 hours at 325°F.

3. REMOVE from the oil when the pork belly is soft and allow it to cool in the refrigerator with some weight on top. You can reuse the oil for another cooking process.
 
 
RECIPE #2: LETTUCE WRAPS

Ingredients Per Serving

 
Preparation

1. PREPARE the pork belly a day in advance in advance (6 hours marinating plus 4 hours cooking). To assemble:

2. MIX lemon zest, palmito, and frisée to create garnish. To plate, place 1 piece of pork belly on 1 piece of bibb lettuce. Brush pork belly with kuromitsu glaze. Top with the fresh palmito-frisée salad. It’s delicious!
 
 
WHAT IS KUROMITSU?

Kuromitsu is a Japanese sugar syrup, typically made from unrefined Okinawan kurozato (black sugar). The term means “black honey”; it is similar to molasses but thinner and milder.

It is also called brown sugar syrup.

It is used to add sweetness to sweet Japanese dishes. It is one of the ingredients used in making wagashi, and it serves well with kuzumochi, fruits, ice cream, and cakes. Drizzle it on your choice of Japanese sweets, such as anmitsu, shiratama dango, kudzu mochi, warabi mochi, or kinako on toast. Or on western-style pancakes.

The syrup is also used in bubble tea recipes.

You can find premade kuromitsu in Asian products stores, but here’s a recipe courtesy of Taste Of Zen.
 
 
RECIPE #3: HOMEMADE KUROMITSU

Ingredients For 1 Cup

 
 
_______________

*It’s better to stir boiled water, not cool water, as it won’t spatter and burn you.

1. PLACE sugars and water in a nonstick pot and heat over medium heat. Once the sugars start to melt, shake the pot extensively while gently stirring with a wooden spoon. Do not over-stir or lumps can form. While stirring, add hot water a little at a time. The syrup may bubble and spurt; wear protective clothing to avoid burns. When the sugar is completely melted…

2. REDUCE the heat and simmer over low heat for about 30 minutes, stirring occasionally. The syrup will thicken and a caramel-like aroma will emanate. If the syrup starts to lump or stick to the bottom of the pot, lower the heat.

3. REMOVE from heat and let cool. Store any extra syrup in an airtight glass jar at room temperature or in the fridge. It should keep for 2 to 3 months. Bring refrigerated syrup to room temperature before using (you can heat it for 10 seconds in the microwave).