Winter

Sweet Potato And Pork Belly Stew

by:
August  6, 2012
5
3 Ratings
Sweet Potato And Pork Belly Stew
  • Serves 2-3
Author Notes

This is a recipe that starts off using the drop-lid technique to hold the texture and flavor of the sweet potatoes but juxtaposes those clean flavors in1 a very rich double-cooked pork broth that is perfect to fend off the raking winds that come just before spring. —Eron Rauch

What You'll Need
Ingredients
  • 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
  • Making The Stew
  • 3/4 pound 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)
Directions
  1. Pre-Cooking The Pork Belly
  2. Saute pork belly for 3-4 minutes in a medium skillet over medium heat until lightly browned.
  3. Add 1 tbs soy and 1 tsp mirin and cook for 1 minute.
  4. Cover the pan and simmer very very gently over low heat for 30 minutes.
  5. When done, strain the broth into a bowl through a fine sieve and retain the broth for use later in the recipe.
  6. Heat another small pan. Lightly crisp the outer shell of the pork belly over medium high heat. 4-5 minutes.
  7. Set pork and broth aside.
  1. Making The Stew
  2. 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.
  3. Add ginger and garlic and cook for 1 minute.
  4. Add the reserved pork belly broth and enough additional water to comfortably house all of the bits of the stew.
  5. 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.
  6. Add the tofu, mirin, salt and pepper to taste and simmer for 3-4 minutes.
  7. Add the reserved crisp pork belly and simmer gently for 2-3 minutes until the pork is re-heated through.
  8. Serve in bowls with the garnishes divided up between the portions.
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1 Review

savorthis
savorthis August 7, 2012
Mmm. Sweet potatoes and pork is one of my favorite combinations. This looks soulful!