Ingredients 1.8 Kg. Pork belly 3 stalk Japanese leaks 16 pieces of ginger 8 cups Dashi stock 6 tbs mirin 0.5 cup Chinese cooking wine 0.5 cup soy sauce 4 tbs sugar 1 dried red chilli 1 Japanese radish 4 large eggs Shichimi Togarashi (option for taste) Equipment 1 large stewing pot. 1 none-stick pan Knife/cutting board measuring cups/spoons meat pounder |
Direction
1. Gather all the ingredients. 2. Pound the pork belly on both sides with a meat pounder. 3. Then mold the meat back into the original shape. 4. Heat oil on a pan with medium high heat then put the pork into the pan start with the skin side. cook the meat until all the sides are nicely browned. 5. move the meat to paper towel and remove the exceeded fat. 6. slice the ginger and cut the Japanese leaks into 5 cm. long. 7. Put the pork belly, half of ginger (safe the rest for next step), Japanese leak into a large pot add water to cover all the meat. 8. Bring it to boil then low the heat to simmer. cook it without cover(so unwanted smell goes away) for 3 hours. if the water run low add more water or hot water to cover the meat 9. In the same time, make 4 hard boil eggs. 10. After 3 hours, bring the pork belly to paper towel and dry it. 11. In a new pot (I use cast iron pot) put the pork belly, dashi stock, sake and mirin. start cooking to medium high heat. 12. Add sugar, soy sauce, the rest of ginger, and dried red chili. 13. Lower the heat to simmer. place the otoshibuta(circle aluminium foil) on top. cook for 1 hour. 14. After 30 minutes, put the boiled eggs into to pot. 15. Simmer to another 30 minutes, Once in a while pour the sauce on top of the meat and eggs and turn them sometime. make sure that you have enough water so they won't get burnt. Serve 12 Note. Keep the stew over a night will make it more flavor and if you want it less oily remove the solid fat before re-heat it. |