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Simmered japanese black pork

epicure 2 October 2015
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Type of Meal
Vegetarian-friendly
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For intense flavour, add crab and lobster shells to your fumet or seafood stock.

High in protein, soy and pork belly are beneficial for health and beauty.

Serves 1 Prep time 20 minutes
Cook time 2 hours

100g black pork belly
20g Japanese baby yam
10g lotus root
50g Japanese leek
10g carrot
2 pieces flat snow peas
300ml pure soy milk
200ml water
50ml cooking sake
10g salt
pepper, to taste

  • Cut black pork into 4 cubes of 3 cm by 3 cm. Pan fry with oil until pork skin turns golden-yellow, about 2 minutes. Remove pork from pan and place into a pot of boiling water for 5 minutes. Remove and put in ice-cold water.
  • Cut yam, lotus root, leek and carrot into small cubes of 1 cm by 1 cm.
  • In a small pot of boiling water, add snow peas and a pinch of salt. Cook peas for 1 minute, remove and put in ice-cold water.
  • Add soy milk and water into a pan and boil. When boiling, add pork and cubed vegetables and slow boil for 2 hours. Add cooking sake. Season with salt and pepper.
  • To serve, dish out ingredients into a bowl and add snow peas.

 

Read more in the October 2015 issue of epicure.

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