Slow-cooked pork belly with beer teriyaki glaze

Heat a big pan over medium heat and brown the pork belly lightly to a light golden brown on each side, turning occasionally; no added fat.

Move the pork belly to a Dutch oven and add water to cover it by two inches.

Add a generous handful of raw brown rice to the water to remove the gamey quality of the meat.

Bring to a boil, drop to a gentle simmer and cook about two hours, flipping the pieces at least once.

Rest on a cutting board until room temperature; discard the rice. Check tenderness with a sharp knife.

Cut the belly into portions.

Crimp the edges of a sheet of foil into a circle two inches smaller than the width of the pan to make a drop lid.

Over medium heat, lay the pork belly fat side down in the pan and add the teriyaki sauce and the beer.

Once simmering, set the foil drop lid on top. Simmer one and a quarter to one and a half hours, flipping halfway and adjusting the heat to keep a simmer, until the glaze thickens.

Turn off the heat and let it sit in the pan.

Spoon glaze into the middle of a plate, stand the pork belly in it, and add hot mustard, toasted sesame seeds and chopped parsley.