Recipe of Ultimate Simmered Pork Belly and Burdock Root

Hey everyone, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Simmered Pork Belly and Burdock Root. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Simmered Pork Belly and Burdock Root Recipe. Choosing a good cut of pork belly is very important for this dish, that has three even layers of meat sandwiched between three layers of fat. When you have this simmered over low heat for a long period of time, much of the fat renders out, and the collagen breaks down into gelatin making the.

You can cook Simmered Pork Belly and Burdock Root using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Simmered Pork Belly and Burdock Root

1. It’s 200 grams of Thinly sliced pork belly.
2. You need 300 grams of Burdock root.
3. Make ready 1 of Carrot.
4. Prepare 4 of Shiitake mushrooms.
5. Take 1 of pack Shirataki (konnyaku noodles).
6. Make ready 300 ml of Water.
7. Take 3 tbsp of Sake.
8. You need 3 tbsp of Happo-jiru (or soy sauce).
9. Make ready 2 tbsp of Sugar.
10. It’s 1/2 tsp of Dashi stock granules made from dried sardines (iriko).
11. Take 30 ml of of water + 2 teaspoons katakuriko potato starch flour Katakuriko slurry.

Choosing a good cut of pork belly is very important for this dish, that has three even layers of meat sandwiched between three layers of fat.When you have this simmered over low heat for a long period of time, much of the fat renders out, and the collagen breaks down into gelatin making the.Suchen Sie nach Simmered Konjak Burdock Root-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion.Jeden Tag werden Tausende neue, hochwertige Bilder hinzugefügt.

Simmered Pork Belly and Burdock Root instructions

1. Cut the pork into 5 cm wide pieces. Slice the shiitake mushrooms, chop up the shirataki noodles, and cut the burdock root and carrot into chunks..
2. Stir fry the pork and vegetables with oil. When the meat is cooked add the water, sake, soy sauce, sugar and dashi stock granules and mix together. Put a drop lid (a small lid that sites on top of the food in the pan) and simmer for about 40 minutes..
3. Test the burdock root to see if it's tender. Taste, and add more soy sauce if needed. If you tilt the pan while holding back the solid ingredients, there will be about 100 ml of cooking liquid left..
4. Add the katakuriko dissolved in water to the liquid and mix rapidly. Mix all the contents of the pan together and it's done. By thickening the sauce, the umami flavors are locked in, and the dish has a glossy look..

Pictured here is burdock, a slender, brown-skinned root vegetable that grows to more than two feet in length.In markets and restaurants, pickled burdock root is often sold as an accompaniment to sushi or rice meals.But in Japanese cookery, burdock is an all-purpose vegetable that's added to stews.

Burdock has been an important botanical in Western folk herbalism and traditional Chinese medicine for thousands of years, primarily valued for its cleansing and skin smoothing properties.Gobo is hard and looks like a tree root, but it gets quite soft when cooked and then it has a mild but distinct flavor.Chef Alan Bergo shares a recipe for pork shortrib and burdock soup he developed from talking with someone from China.A few years ago, I was talking about using burdock root to make a relish I had been serving with fish, and I got an interesting conversation going with a woman from China.A wide variety of burdock root herb options are available to you, such as quality certification, variety, and processing type.