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2 teaspoons vegetable oil
1 kg (2 lb 4 oz) boneless pork belly,
cut into 5 cm (2 inch) cubes
100 g (3½ oz) fresh ginger, peeled and
cut into thick slices
500 ml (2 cups) dashi two stock (please
refer more Japanese recipes)
170 ml (⅔
cup) sake
60 ml (¼ cup) mirin
80 g (⅓
cup) firmly packed black or dark
brown sugar
125 ml (½ cup) Japanese soy sauce
Japanese mustard, to serve, optional
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Method:
Heat the vegetable oil in a large,
heavy-based saucepan or small flameproof casserole dish over high
heat. Add the pork in two batches and cook the pork pieces for 5
minutes, or until browned all over. Rinse the pork under hot
water to remove excess oil. Remove any excess fat from the pan
and return the pork to the pan, adding enough cold water to cover
well. Add the ginger slices and bring to the boil over high
heat. Reduce to a simmer and cook for 2 hours. Top up with
water if needed. Strain, discarding the liquid and ginger.
Set the pork aside. Put the dashi, sake, mirin, sugar and soy
sauce in a clean heavy-based saucepan and stir over high heat until
the sugar has dissolved. Add the pork and return to the boil,
then reduce to a simmer and cook, turning occasionally, for an hour,
or until the pork is very tender. Remove from the heat and allow
the pork to rest in the liquid for 20 minutes. Place the pork in
a serving dish, cover and keep warm while you reduce the sauce.
Sit the saucepan over high heat, bring the liquid to the boil and cook
for 5 minutes, or until the sauce has reduced to a slightly syrupy
glaze. Return the pork to the sauce and stir to combine before
arranging in a serving dish. Pour over any remaining sauce and
serve immediately, with a little Japanese mustard on the side if
using. It is also great served with rice and Asian greens.
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