Twice-cooked pork belly yakitori skewers with nori jam

Method

1. Pre-heat oven to 200*c Place garlic, mirin and soy sauce in a roasting dish, mix to combine. Add pork skin side up, cover with aluminium foil and roast for 2 hours or until pork is tender
2. Remove the pork from oven. Reserving the cooking liquid, transferring pork, skin side down to an oven tray lined with nonstick baking paper. Cover the pork with a second piece of nonstick baking paper and top with an oven tray. Weigh down with 2 or 3 cans or a heavy saucepan and refrigerate for 1 hour or until cold.
3. While the pork is cooling, make the nori jam. Place the soy, sesame oil, sugar, vinegar, water, onion, coconut milk and nori in a small saucepan over high heat. Cook for 10 minutes stirring or until reduced and sticky. Set aside to cool.
4. Place the reserved cooking liquid in a small saucepan over medium heat, bring to boil and cook for 3 minutes or until reduced slightly. Remove the rind from the pork and discard. Cut the pork into 4cm pieces and thread 2 pieces each onto 16 small bamboo skewers, alternating with a length of green onion. Brush each skewer with the marinade.
5. Preheat a chargrill pan over high heat. Cook the skewers in batches for 4 to 6 minutes turning and brushing with the marinade until charred and sticky.
6. Serve with the nori jam, shiso, shichimi togarashi, any remaining marinade and the rice.