Char Siu Pork Belly Mashed Potatoes with Soy Mirin Gravy

Peel potatoes and cut into 1 inch cubes. Keep potatoes in a bowl of cold water to avoid discoloration. After the potatoes are cut, add to a pot of cold water. Add in 2 tbsp salt and bring to a boil over high heat. Reduce heat to low and simmer for 10-12 min or until fork tender. In a saucepan, bring milk and heavy cream to a simmer. Add in the garlic and rosemary for flavor. Heat for 5 mins, then strain and set to the side. Drain the potatoes once they’re tender and add them back to the pot. On medium heat, cook potatoes until water has evaporated a bit more. Next mash the potatoes with a masher, potato ricer, or by pushing through a fine mesh strainer. Once they’re mashed, slowly stir in melted butter until everything is incorporated. Do the same thing with the cream mixture. Next make the char siu pork. Cook the thinly sliced pork belly in a small sauce pan. Add in the vinegar, soy sauce, mirin, and sugar. Cook until sugar has melted. Remove the pork and dice into small pieces. To make the gravy, add 2 tbsp of cornstarch to the pot that the pork was cooked in. Whisk to form a paste with the sauces, then add in 1 tbsp of mirin. Gradually add in 1 cup of water as you whisk. Cook until the sauce is bubbling and your gravy is ready! Fold the pork into the mashed potatoes, then top with chives and your soy mirin gravy.