Wednesday, 18 April 2012

Pork Belly Stew - Japanese Style

 © Fresha-licious :  Pork Belly Stew - Japanese Style with steamed wholegrain red rice mixed with white jasmine rice

An appetizing blend of aroma of caramelized sugar and  fried pork filled the house as the pressure cooker whistles.  Yep I  cooked pork, pork belly at that, again, for the second time this week.  It was for my packed lunch today.

This wasn't actually planned as I had been contemplating, all day yesterday, of cooking another braised pork cuisine, something Korean or Chinese, but the Korean method is to tedious and the Chinese style was almost similar to the Japanese braised pork dish I cooked last Sunday so I changed my mind.  Nonetheless, pork belly is still perched high into my “to cook” and “to eat” list yesterday, so pork belly it is.  

I thought of cooking adobo but as I try to reach for the condiments I was suppose to use for my adobo, I took out mirin, sake, and kikkoman from the cabinet instead.  And besides, my taste buds and my stomach is revolting with the thought of adobo again.  There, I went Japanese.

So today, I enjoyed a lunch of savory tender pork belly.  Its sapidity is so satisfying that I enjoyed every bite of the pork belly with the steamed red-white rice and boiled french beans.  Delicious.

Next time I will cook this for my husband using a leaner pork meat.  I’m sure Frederick will like it :-)

Ooops, I cooked a Chinese inspired braised pork belly a few months ago see this - Braised Pork Belly - Chinese Inspired

 © Fresha-licious :  Pork Belly Stew - Japanese Style



Pork Belly, sliced into serving sizes - 300 g.
Ginger, crushed and sliced into strips - 1/2 inch
Garlic, crushed and coarsely chopped - 5 cloves
Ground Black Pepper 
Sake (or any rice wine ) - 4 tbsp
Soy Sauce (kikkoman) - 2 tbsp
Mirin - 1 1/2 tbsp
Water - 1 cup
Canola oil - 1 tsp

Cooking Procedure:

1.      Heat oil in a pressure cooker (don’t let it smoke) and sauté the garlic then the ginger then the pork.  Stir and let simmer until oil comes out from the pork.

2.      Add the rest of the ingredients and bring to boil under pressure for at least 15 minutes or until the pork is fork-tender.  Remove the pressure from the cooker and remove lid. 

3.      Continue to simmer until most of the liquids evaporated leaving only the oil and some liquid as sauce.

I had this with steamed red-white rice and boiled baby french-beans


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 © Fresha-licious (18April2012)

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