12798 Japanese Braised Pork Belly Makes 4 servings Wed Aug 06 07:57:40 -0700 2008 Tue Feb 03 01:44:28 -0800 2009 Licensed http://www.chow.com/recipes/12798 Tue, 03 Feb 2009 09:44:28 GMT Pork belly, which is generally uncured, unsmoked bacon much like Spain's tocino and Portugal's toucinho, has been prized in Japan for centuries and can be delicious when fried, grilled, or slowly braised with vegetables and the flavorful soybean paste known as miso. Since part of the fat in this recipe is rendered during the long simmering and later discarded after the belly has chilled overnight, the meat is actually quite firm when finally served in an aromatic broth—usually with plenty of boiled rice on the side. Pork belly is available from Niman Ranch and other websites, and you can find miso (in different colors and stages of aging) in all Asian markets and many specialty food shops.

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  • In a large pot, combine the water, onion, carrot halves, garlic, ginger, miso, and sugar. Bring to a boil, reduce the heat to low, and let simmer.
  • Meanwhile, cut the pork belly in half, trim the outer layer of fat to about ½ inch, season with salt and pepper, and tie each half snugly with kitchen twine. In a large skillet, heat the oil over moderately high heat, add the pork, and brown on all sides, about 8 minutes in all.
  • Return the broth in the pot to a boil and lower the pork bundles into the liquid. Reduce the heat to low, cover, and braise slowly till the pork is tender, 2½ to 3 hours. Let cool completely, cover the pot, and refrigerate overnight.
  • Discard the fat that has risen to the top, transfer the pork to a work surface, remove the twine, and cut the meat into 1½-inch cubes. Strain the broth into another pot, discard the vegetables, add the meat to the broth, and bring to a simmer. Serve the hot pork and broth in shallow bowls with chopped scallions and minced carrots sprinkled over the top.
    • ]]>     http://www.chow.com James Villas 50 Main 8 cups water

    ]]>     1 small onion, cut in half

    ]]>     1 small carrot, scraped and cut in half, plus 1 carrot scraped and minced

    ]]>     1 garlic clove, cut in half

    ]]>     One 2-inch piece fresh ginger, cut in half

    ]]>     ½ cup red miso

    ]]>     2 teaspoons sugar

    ]]>     2 pounds pork belly

    ]]>     Salt and freshly ground black pepper to taste

    ]]>     2 tablespoons peanut oil

    ]]>     2 scallions (part of green leaves included), chopped

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