Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, a bento featuring shinshuu miso simmered pork belly. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Miso Pork Belly marinade that makes pork belly extra tender and delicious. Serve green onions cabbage slaw and rice with gochujang sauce! This is one of the recipes I was asked to develop for my recent recipe project and at first, I have to confess I was kind of lost.
A Bento Featuring Shinshuu Miso Simmered Pork Belly is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. A Bento Featuring Shinshuu Miso Simmered Pork Belly is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook a bento featuring shinshuu miso simmered pork belly using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make A Bento Featuring Shinshuu Miso Simmered Pork Belly:
- Take 500 grams Pork belly (block)
- Make ready 1 piece Ginger
- Take 100 ml Sake
- Take 100 ml ☆Water
- Take 100 ml ☆Sake
- Take 50 ml ☆Mirin
- Make ready 3 tbsp ☆Miso
- Make ready 1 tbsp ☆Soy sauce
- Prepare 1 tbsp ☆Soy sauce with dashi (Japanese stock)
- Take 2 tbsp ☆Sugar
- Prepare 3 grams ☆Bonito base dashi stock granules
The sauteed pork belly gives the soup a sweet-savory flavor so some people use only water and leave out dashi in their Tonjiru. Tonjiru is a savory miso soup with pork and root vegetables. Packed with an excellent source of vitamins, it's absolutely nourishing and soul-fulfilling! Pork belly is the cut where bacon originates and is quite heavy in fat.
Steps to make A Bento Featuring Shinshuu Miso Simmered Pork Belly:
- Put the block of pork belly and sliced (5 mm) ginger into a pressure cooker. Add enough water to cover the pork and 1/2 cup (100 ml) of sake.
- Lock the lid on the pressure cooker and turn the heat on to high. When it's reached pressure, turn the heat down to low and cook for 15 minutes. Turn the heat off and leave to rest for 5 minutes.
- After 5 minutes, press down the pressure valve to release steam and remove the lid. Throw away the boiling liquid, and rinse the pork in lukewarm water. Cut into bite sized pieces. Wash the pressure cooker, too.
- Put the cubed pork and the ☆ ingredients into the pressure cooker, and lock the lid again.
- Turn the heat on to high. When it's reached pressure, turn the heat down to low and cook for 5 minutes. Turn the heat off and leave to rest for 5 minutes. Press the valve to release steam, and remove the lid.
- Add peeled soft boiled eggs, and simmer while turning the pork over medium heat for about 5 minutes. Done!
- How to cook soft boiled eggs: Put the eggs carefully into boiling water, and cook for 6.5 minutes. Drain, cool in ice cold water, and they're done. You can use eggs straight out of the refrigerator.
- The bento also has : Onigiri rice balls wrapped in nozawana (pickled green leaves), cucumbers wrapped in salted squid, shimeji mushrooms and broccoli mixed with umeboshi plum and shiro-dashi sauce, and sauteed kabocha squash.
But the extended time that this Japanese-style braised pork belly is simmered with ginger and scallions reduces the fat in the finished dish. A small piece is also a wonderful addition the next day in a Japanese bento lunch. If you love pork, you must try this kakuni (角煮, simmered pork belly). The pork is cooked slowly so it is tender and it has a lovely sweet soy sauce flavour, but it does not over power the flavour of pork. Though it requires patience to cook slowly, this is very easy to make.
So that is going to wrap this up for this exceptional food a bento featuring shinshuu miso simmered pork belly recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
