- 3 tablespoon oil
- 600 gram pork belly, cut into 2 inch cubes
- 50 gram ginger, thinly sliced
- 4 shallots (or 12 pearl onions)
- 4 tablespoon green peas, parboiled
- Sauce
- 400 ml dashi stock (or 400 ml water + 1 teaspoon bonito flavored dashi seasoning)
- 200 ml sake
- 3 tablespoon sugar
- 50 ml mirin
- 100 ml soy sauce
- Heat oil in a skillet, and brown pork belly evenly. Set aside.
- Boil the pork in ample boiling water for one hour. Drain and set aside.
- Arrange pork neatly in a skillet with ginger, dashi stock, and sake. Cover, and cook over medium heat for 15 minutes. Add the remaining sauce ingredients, then cook over low heat for 30 minutes.
- Add shallots (or pearl onions) and simmer for about 3 minutes. Sprinkle with green peas.
- Turn off heat, transfer to serving bowl and serve with steamed white rice
Source: DailyCooking Quest
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