Tuesday, July 1, 2014

[Tony's Creation]Japanese braised pork belly

[Prep: 10 minutes | Cook: 40 minutes| Serve: 4 | Calories: 360 per serving]
下載食譜 Download (Password: tony)

.: 材料 Ingredients :. 
1- Pork belly, 400g
2- Ginger slices, 3 slices
3- Garlic, 2 cloves, crushed
4- Shallots, peeled, sliced, 2 pieces
5- Japanese dried Kombu, 1 slice, optional
6- Kabocha, cored, peeled, cut into large pieces, 300g
7- Sesame seeds, 1 tbsp, for decoration
8- corn starch 1 tbsp + cold water 1 tbsp, mixed

.: 汁料 Sauce mixture :.
1- Japanese soy sauce, 3 tbsp
2- Sugar, 1 tbsp
3- Sake, 1 tbsp
4- Mirin 1 tbsp
5- Hot water, 100ml

.: 做法 Directions :.
Step 1:

Add the pork into a pot and cover it with cold water.  Cover and heat it up with high heat until the water is boiled.  Continue to cook for 10 minutes.  Rinse the pork under cold water.  Drain it well.  Cut the pork into large cubes (2cm wide X 4 cm large).  Put it aside
(.: Note: It is easier to cut the cooked pork belly)

Step 2:

Heat the pan with 1 tbsp of oil over medium high heat.  When the pan is hot, add in shallot, ginger and garlic.  Stir-fry ingredients for 1 minutes.  Add in the pork and pan-fry each side for 2-3 minutes until brown
(.: Note: Pan-fried pork will taste better and enhance the flavor )
Step 3:

Add in the Kabocha, Kombu, and the sauce mixture.  Bring the sauce to boil.  Cover and simmer for 10 minutes over medium high heat.  Turn the heat off.  Continue simmer for another 30 minutes.  Turn the heat to high and bring to the sauce to boil again.  Thicken the sauce with the corn starch mixture.  Dish it up and top with sesame seed.  Serve it hot.
(.: 小貼士: Kombu can be discard after cook or cut into small pieces to serve.  Simmer the Kabocha without heat can let it absorb the flavor from the sauce)

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