Sunday, December 20, 2009
Twice Cooked Pork Belly With Miso Sauce For Takeshi
After a lovely Sunday lunch in the neighbourhood, I strolled down to the local supermarket with one of the tummies. I emptied the discounted pork belly on the selves without having the slightest clue what I was going to do with them. I have heard about a braised pork belly dish with miso that a few of my friends rave about every so often, I decided I was going to give it a try. My goal was to create a dish with whatever ingredients I had on hand and the result was better than I had hoped for. I did not follow any recipe as such but I think being a big fan of the iron chef has certainly pay off!
P.S this is perfect for all my friends and readers in countries now affected by the snow storms, especially for Takeshi M.
Serves 4 as a one meal dish with rice;
1 kg of pork belly, blanched and refreshed
4 hard boiled eggs
4 tbs of miso paste
3 tbs of sugar
2 tbs of Japanese soy
1/2 cup of mirin
1/2 cup of cooking sake
salt and pepper to taste
I large know of ginger, sliced
2 cups of water
you'll also need;
cook Japanese rice
Blanch pork and clean up impurities.
Place everything in a heavy bottom pot and simmer for 2 hours.
Remove pork from the broth, get rid of excess oil from the broth and add in the hard boiled eggs.
Bbq pork belly pieces til brown on both sides.
Place some Japanese rice in a bowl; top with some sliced carrot and lettuce, halved eggs, pork belly and some thicken miso broth over. Add some pickled ginger and radish, not to forget the toasted sesame seeds.
The pork is so tender it melts in your mouth, the bbq stage gives it a wonderful colour and smokey flavour too :