Pork neck stewed in dashi sake-mirin glaze
Inspired by the Japanese way of preparing smoked eel (unagi). This glace gives the pork neck a delicious sweet and salty taste.
Makes 500g.
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Ingredients
|
500 |
g |
pork neck |
|
500 |
ml |
dashi |
|
250 |
ml |
dashi |
|
1 |
l |
sake |
|
250 |
ml |
mirin |
|
200 |
g |
sugar |
|
250 |
ml |
soy sauce |
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
- Serve as part of a entrée or main course
- As a centrepiece of a dish with relish of red beet or cucumber.
- With sushi rice and crispy puffed rice.