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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
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
- Saute pork belly for 3-4 minutes in a medium skillet over medium heat until lightly browned.
- Add 1 tbs soy and 1 tsp mirin and cook for 1 minute.
- Cover the pan and simmer very very gently over low heat for 30 minutes.
- When done, strain the broth into a bowl through a fine sieve and retain the broth for use later in the recipe.
- Heat another small pan. Lightly crisp the outer shell of the pork belly over medium high heat. 4-5 minutes.
- Set pork and broth aside.
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)
- 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.
- Add ginger and garlic and cook for 1 minute.
- Add the reserved pork belly broth and enough additional water to comfortably house all of the bits of the stew.
- 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.
- Add the tofu, mirin, salt and pepper to taste and simmer for 3-4 minutes.
- Add the reserved crisp pork belly and simmer gently for 2-3 minutes until the pork is re-heated through.
- Serve in bowls with the garnishes divided up between the portions.
- This recipe was entered in the contest for Your Best Soy