Slow-cooked pork belly

Slow-cooked pork belly

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
500g boneless pork belly, rind trimmed and cut into 4 cm pieces
2 teaspoons oil
1 small carrot, peeled and sliced into 2 cm thick rounds
150g daikon, cut into 2 cm pieces
250ml dashi stock
60ml sake
60ml japanese soy sauce
1 1/2 tablespoons mirin
1 1/2 tablespoons caster sugar
1 tablespoon julienned ginger
3 tablespoons red miso
japanese mustard, to serve
steamed rice, optional,to serve

Method

  1. Bring a large saucepan of water to a simmer. Place the pork belly in a bamboo steamer and sit over the saucepan. Cover tightly and steam for 1½ hours, or until the pork is nearly tender.
  2. Heat the oil in a saucepan over medium–high heat. Add the pork and cook for 3 minutes, or until golden. Add the carrot and daikon and stir to coat. Add the dashi stock, sake, soy sauce, mirin, sugar and ginger. Cook, uncovered, for 30 minutes, or until the pork is tender.
  3. Combine the miso with 1 tablespoon of water. Add to the pork and stir to dissolve.
  4. Serve with the Japanese mustard and bowls of rice, if desired.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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