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Japanese Braised Pork

Wednesday, 9 June 2010

I love pairing daikon and meat in braised dishes. Daikon adds such a nice distinct flavour which complements the meat really well. It also acts like a sponge which soaks up all the delicious sauce. So, to carry on the Japanese food craze here, I've made another fantastic Japanese style dish. This dish is best made with pork belly, as the long hours of simmering render a lot of the fats out of the meat, which leaves you a very rich and flavourful sauce.

Japanese braised pork
  • 1.2kg pork (preferably belly or any parts with fats) - chopped into chunks
  • 650g daikon - peeled and cut into chunks
  • 8 dried Chinese mushrooms - washed
  • 1 thumb size ginger - sliced
  • 3 tbs sugar
  • 5 star anise
  • 1/2 cup sake
  • 1/4 cup Kikkoman light soy sauce
  • 1/2 tbs Hon dashi
  • 1/4 cup mirin
  • 2 cups water
  • Heat up a bit of oil in a pan, sear pork until browned on all sides.
  • Remove pork, add ginger and fry until fragrant.
  • Return pork to pan, add sugar, stir-fry until dry, the sugar should start to caramelised. Stir and toss so the meat gets coated by the sugar. Try not to burn the sugar!
  • After the sugar has caramelised, transfer everything to a large pot.
  • Place all other ingredients into the pot.
  • Bring to boil then lower heat to simmer for about 2 hrs or longer. Remember to check water level every now and then to prevent it from drying up.

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