Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, simmered pork belly and burdock root. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Simmered Pork Belly and Burdock Root is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Simmered Pork Belly and Burdock Root is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook simmered pork belly and burdock root using 11 ingredients and 4 steps. Here is how you can achieve that.
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The ingredients needed to make Simmered Pork Belly and Burdock Root:
- Take 200 grams Thinly sliced pork belly
- Prepare 300 grams Burdock root
- Get 1 Carrot
- Make ready 4 Shiitake mushrooms
- Take 1 pack Shirataki (konnyaku noodles)
- Get 300 ml Water
- Prepare 3 tbsp Sake
- Prepare 3 tbsp Happo-jiru (or soy sauce)
- Get 2 tbsp Sugar
- Make ready 1/2 tsp Dashi stock granules made from dried sardines (iriko)
- Make ready 30 ml of water + 2 teaspoons katakuriko potato starch flour Katakuriko slurry
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Steps to make Simmered Pork Belly and Burdock Root:
- Cut the pork into 5 cm wide pieces. Slice the shiitake mushrooms, chop up the shirataki noodles, and cut the burdock root and carrot into chunks.
- Stir fry the pork and vegetables with oil. When the meat is cooked add the water, sake, soy sauce, sugar and dashi stock granules and mix together. Put a drop lid (a small lid that sites on top of the food in the pan) and simmer for about 40 minutes.
- Test the burdock root to see if it's tender. Taste, and add more soy sauce if needed. If you tilt the pan while holding back the solid ingredients, there will be about 100 ml of cooking liquid left.
- Add the katakuriko dissolved in water to the liquid and mix rapidly. Mix all the contents of the pan together and it's done. By thickening the sauce, the umami flavors are locked in, and the dish has a glossy look.
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