Okinawa Stew Pork

Nothing like a piece of meat that melts in your mouth. Instead of pork belly, I actually used pork ribs (available from Coles) which does not have the rind of the belly. This is also a good one to freeze in containers and reheated for those midweek dinners when you just cannot be bothered with the cooking. Again, if you are using another brand other than Kikoman for your soy, please redce the amount slightly or it would be too salty.

I miss Japan.... :/

Okinawa Stew Pork Recipe

1 tbsp veg oil
1 kg pork belly cut into 2 incn cubes
100g fresh ginger, peeled and cut into thick slices
500ml dashi
2/3 cup sake
1/4 cup mirin
1/3 cup brown sugar
1/3 cup light soy sauce
Japanese mustard, to serve
Heat oil in in heavy based saucepan. Add the pork, in two batches and cook the pork pieces for 5 mins or until browned all over.
Rinse the pork under hot water to remove excess oil. Remove any excess oil from the pan and return the pork to the pan, adding enough cold water to cover well. Add ginger slices and bring to boil over high heat. Reduce to a simmer and cook for 1 hr. Top up with water if needed. Strain, discarding the liquid and ginger. Set the pork aside.
Place the dashi, mirin, sugar and soy in a clean heavy-based saucepan and stir over high heat until the sugar has dissolved. Add the pork and return to boil, then reduce to a simmer and cook, turning occasionally for 1 hr or until pork is very tender. Remove from heat and allow pork to rest in the liquid for 20 mins. Place the pork in a serving dish, cover and keep warm while you reduce the sauce.
Sit the saucepan over high heat, bring the liquid to the boil and cook for 5 mins, or until the sauce has reduced to a slight syrupy glaze. Return the pork to the sace and stir to combine before arranging in a serving dish. Pour over any remaining sauce and serve immediately with a Little Japanese mustard on the side. Great served with rice and stirfry greens.