Sweet Potato And Pork Belly Stew

Pre-Cooking The Pork Belly

• 1/2 pound Pork Belly, skin removed and cut in to 1" chunks
• 1 teaspoon Soy Sauce
• 1 teaspoon Mirin
• 1 pinch Sea Salt
• Filtered Water, to cover

1. Saute pork belly for 3-4 minutes in a medium skillet over medium heat until lightly browned.
2. Add 1 tbs soy and 1 tsp mirin and cook for 1 minute.
3. Cover the pan and simmer very very gently over low heat for 30 minutes.
4. When done, strain the broth into a bowl through a fine sieve and retain the broth for use later in the recipe.
5. Heat another small pan. Lightly crisp the outer shell of the pork belly over medium high heat. 4-5 minutes.
6. Set pork and broth aside.

Making The Stew

• 3/4 pounds Sweet Potatoes, peeled and cut in to 1" chunks
• 1 Small White Onion, peeled and thinly sliced
• 1 tablespoon Ginger, peeled and minced
• 1/2 pound Tofu, cut in to 1" cubes
• 1/2 teaspoon garlic
• 2 tablespoons Soy Sauce
• 1 teaspoon Mirin
• 1 teaspoon Canola Oil
• 2 tablespoons Miso Paste (adjust to taste) disolved in 1/2 c. filtered water
• Sea Salt, to taste
• Freshly Ground Pepper, to taste
• Filtered Water, as needed
• 2-3 Hard Boiled Eggs, cut in half (for garnish)
• 2-3 Green Onions, trimmed and thinly sliced (for garnish)
• Toasted Sesame Seeds (to taste, for garnish)

1. In a large sauce pan or small dutch oven, heat the canola oil over medium heat and add the onions with a pinch of salt. Cook 4-5 minutes until they just start to soften, but aren't browning.
2. Add ginger and garlic and cook for 1 minute.
3. Add the reserved pork belly broth and enough additional water to comfortably house all of the bits of the stew.
4. Put a tinfoil drop-lid (a circle of foil that is shaped in a circle just to fit in the pan) on the liquid and turn the heat down to medium low, simmering for 5-6 minutes, or until the sweet potatoes aren't quite done.
5. Add the tofu, mirin, salt and pepper to taste and simmer for 3-4 minutes.
6. Add the reserved crisp pork belly and simmer gently for 2-3 minutes until the pork is re-heated through.
7. Serve in bowls with the garnishes divided up between the portions.