If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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