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Japan Miyazaki Komebuta Pork Belly Slices (Hotpot Cut) | Rice‑Fed Pork, Tender Half‑Fat‑Half‑Lean Bites

Product Description

This Miyazaki “Komebuta” pork comes from pigs raised in the natural countryside of Miyazaki Prefecture and fed with Japanese-grown rice, giving the meat a gentle sweetness and rich aroma.
The pork belly has just the right amount of fat, sliced thin for hotpot so each bite is tender, juicy and flavourful without feeling overly greasy, perfect for sharing around the hotpot with family or friends.

Key Features

• Raised in Miyazaki and fed with Japanese rice, which enhances the natural sweetness and aroma of the pork while keeping the meat looking attractively white‑fat and rosy‑lean.

• Skinless pork belly with even marbling; when cooked it stays soft and slightly springy, ideal for those who love a “half‑fat‑half‑lean” texture.

• Pre‑sliced into thin hotpot cuts, ready to cook once thawed; also great for quick stir‑fries or laying over rice for an easy pork donburi.

• Around 150g per pack, an easy portion for solo meals or for adding a few packs to build a family hotpot spread without worrying about leftovers.

Recommended Recipe: Miyazaki Komebuta Pork Belly in Kombu Hotpot Broth (Serves 1–2)

Ingredients

• 1 pack Japan Miyazaki Komebuta skinless pork belly slices (hotpot cut), about 150g, thawed

• 1 small piece kombu (about 5–10g)

• 800–1000ml water (adjust to the size of your pot)

• 1–2 tbsp Japanese soy sauce (to taste)

• 1 tbsp mirin (optional, for a slightly sweeter broth)

• A pinch of salt

• Hotpot vegetables: napa cabbage or cabbage, enoki mushrooms, shiitake or oyster mushrooms, tofu, spinach, etc., as desired

• 2–3 slices ginger (optional, for aroma)

• A few slices daikon radish or tomato (optional, to sweeten the broth)

Method

1. Gently wipe the kombu with a damp cloth, then soak it in water for about 20–30 minutes. Pour the kombu and soaking water into a pot and heat over medium until it is just about to boil, then remove the kombu to avoid bitterness.

2. Add ginger slices and daikon or tomato, simmer for 5–10 minutes, then season the broth with soy sauce, mirin and a little salt. Taste and adjust until the flavour is light but savoury.

3. Add the vegetables, mushrooms and tofu first and cook until they soften slightly so the broth becomes naturally sweeter and more aromatic.

4. When eating, pick up a few slices of Miyazaki pork belly and swish them in the gently boiling kombu broth for about 5–8 seconds, just until the colour changes from pink to pale, so the meat stays tender and juicy.

5. Serve with your favourite dipping sauce, such as sesame sauce, ponzu, or simple soy sauce with spring onion and chilli; at the end, add udon or rice noodles into the remaining broth to soak up all the pork and vegetable flavours for a comforting finishing bowl.