Pork neck stewed in dashi sake-mirin glaze
Inspired by the Japanese way of preparing smoked eel (unagi).
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
500 |
g |
pork neck |
|
7.5 |
dl |
dashi |
|
1 |
l |
sake |
|
250 |
ml |
mirin |
|
200 |
g |
sugar |
|
250 |
ml |
soy sauce |
|
|
|
zout |
Preparation method
- Cut the pork neck into 200g-medallions.
- Salt the meat, cover and let rest in the refrigerator for 20 minutes.
- Heat 5 dl dashi and gently stew the pork medallions in it for 9 hours at a temperature of 80°C.
- Check as they cook, because each piece of meat is different.
- While they are cooking, measure the ingredients for the glaze and reduce to a light syrup.
- Glaze the cooked pork neck medallions in the syrup and serve.
Serving suggestions
- As a centrepiece of a dish with relish of red beet or cucumber.
- With sushi rice and crispy puffed rice.