Gastronomixs

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.

Pork neck stewed in dashi sake-mirin glaze

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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.

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