Japanese Pork Stew | Everyday Gourmet S7 EP47

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh is lower in fat, while pork shoulder is more affordable.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar with sugar mimics mirin's sweetness and acidity.

sake

🥗Healthier: white grape juice

💰Cheaper: cooking wine

White grape juice offers a non-alcoholic alternative.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth provides a lighter flavor while being cost-effective.

Heat vegetable oil in a pan.

Add corn flour to pork shoulder and season with salt.

Sear pork shoulder in the pan for about 2 minutes on each side until golden brown.

Chop onions and carrots into cubes, ensuring they are roughly the same size.

Remove seared pork from the pan and add onions, garlic, ginger, and carrots; sauté until caramelized and softened.

Deglaze the pan with 3-4 tablespoons of local sake.

Return the pork to the pan along with its juices.

Add chopped turnips and shiitake mushrooms.

Stir in 1/4 cup soy sauce, honey, and mirin.

Pour in enough dashi broth to cover the ingredients.

Add orange zest from 3-4 peels.

Cover with baking paper and foil, then cook at low temperature for about 2 hours, or in the oven at 160 degrees Celsius until meat is soft.

In the last 10 minutes, add Chinese cabbage and allow it to wilt.

Serve in a bowl with a side of rice and garnish with fresh spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens