Japanese-Style Stewed Pork Chunks

Name: Japanese-Style Stewed Pork Chunks
Yield: 3 servings
Cuisine: American
Ingredients: 500 grams Japanese Pork Belly Meat; 1 A) Green portion of white leeks; 1 piece A) Ginger (with skin intact); 2 1/2 cup A) Water; 100 ml A) Sake; 1 pepper A) Red Chili Pepper; 2 1/2 tablespoons+2 1/2 tablespoons Soy sauce; 2 tbsp Sugar; 1 Japanese mustard; 1 Greens (bok choy, Japanese mustard spinach, spinach etc.) pre-boiled; 1 Mustard paste

cookpad.japan @cookpad_jp

I have always eaten this Japanese recipe. Please use delicious domestically-produced pork for events or for dinner guests.

Make sure to cleanly wipe remaining grease. Add water in the sauce in Step 5 if there is not enough broth.
500 g x 2 bottles produces this broth. Recipe by Daimajo

I have always eaten this Japanese recipe. Please use delicious domestically-produced pork for events or for dinner guests.

Make sure to cleanly wipe remaining grease. Add water in the sauce in Step 5 if there is not enough broth.
500 g x 2 bottles produces this broth. Recipe by Daimajo

cookpad.japan @cookpad_jp

I have always eaten this Japanese recipe. Please use delicious domestically-produced pork for events or for dinner guests.

Make sure to cleanly wipe remaining grease. Add water in the sauce in Step 5 if there is not enough broth.
500 g x 2 bottles produces this broth. Recipe by Daimajo

I have always eaten this Japanese recipe. Please use delicious domestically-produced pork for events or for dinner guests.

Make sure to cleanly wipe remaining grease. Add water in the sauce in Step 5 if there is not enough broth.
500 g x 2 bottles produces this broth. Recipe by Daimajo

Saved

Ingredients

3 servings

500 gramsJapanese Pork Belly Meat
For the Meat Seasoning
1A) Green portion of white leeks
1 pieceA) Ginger (with skin intact)
2 1/2 cupA) Water
100 mlA) Sake
1pepper A) Red Chili Pepper
For the glaze:
2 1/2tablespoons+2 1/2 tablespoons Soy sauce
2 tbspSugar
1Japanese mustard
1Greens (bok choy, Japanese mustard spinach, spinach etc.) pre-boiled
1Mustard paste

Saved

Steps

1

Take the pork belly meat out of the fridge, and warm to room temperature (30 minutes~11 hours). You don't need oil if using a Teflon frying pan, cook over a medium heat until it turns golden brown evenly.
2

The fat will render out during cooking, so cook while wiping the excess grease with a paper towel. Once it has turned golden brown, rinse the fat off quickly with water, and transfer to a pot. Add in A, and stew for 1 1/2 hours.
3

It is ready to go once you can poke a toothpick through cleanly (this cooks in 20 minutes in a pressure cooker). Let it sit as-is overnight. The fat will harden as shown in the picture below.
4

Cut off the hardened fat from the pork with a knife. Cut the pork into easy-to-eat portions (cut each piece into sixths), and add to the pot.
5

Put the boiled broth onto the stove and turn it on, add half of the soy sauce, bring it to a boil and then reduce to a low heat, and stew for 20 minutes. Add the sugar and remaining soy sauce, and stew for an additional 20 minutes.
6

Check the taste, and adjust by adding water if the taste is too strong. Top with Japanese mustard, and cover with the sauce and the ingredients stewed in the sauce.