Okinawa Style Braised Pork ソーキブニの煮付け
Author: Naoko Yoshioka
Recipe type: Main Dish, Pork
Cuisine: Japanese
Serves: 4
- 800g slab pork belly
- 15㎝ white radish
- 15㎝ × 1 Konbu kelp, cut into 1㎝ wide pieces
- A:
- ½ cup AWAMORI(strong Okinawa liquor) or Shou-chu
- 2 tbsp mirin
- 3-4 tbsp sugar
- 5 tbsp soy sauce
- Place the pork in a pot, fill the pot full of the water and boil. When it boiled, rinse the pork in cooled water, and set aside. Cut the white radish into half and 4 equal length cut, and boil until tender. Soak the konbu kelp in cold water for 30 min.
- Place the pork in a pot fill the pot full of the water and bring to boil again, when it comes to boil, skimming off foam, continue boil for about 1 hour, while occasionally adding water until the comes tender.
- Place the boiled soup for "2” and ingredient for A in another pot, Add the pork, white radish, and konbu kelp and simmer with drop-lid, over a low heat for about 2 hours.
- Arrange the pork in a bowl, and garnish with mustard (your choice)
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese Cooking Recipes. Thank you..
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2009/09/29/okinawa-style-braised-pork/
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