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Posted on Jan 30, 2011 in Meat, Pork | 1 comment

Pork Belly with Carrot and Potato

Pork Belly with Carrot and Potato

Pork Belly
Carrot
Potato
Water 500ml
Soy Sauce 2 Tbsp
Mirin (If not, add more sugar and sake) 1 Tbsp
Sake (If not, white wine) 1 Tbsp
Sugar 1 tsp

1 Cut the pork belly (not too small).

2 Salt and pepper it.

3 Put fat side down in a frying pan and fry using medium heat (No oil is needed as lots of fat comes out of pork belly). If you need to you can wipe the excess fat off with kitchen papers. Hope you have cut the pork into decent sizes to stand up to this!?

4 Cook all sides of pork as well until they turn brown.

5 Cut the vegetables into large chunks and put in a pan of water. Add pork and cook until the water is boiling.

6 Once it boils, turn the heat down and put soy sauce, mirin, sake and sugar. Simmer for a while and pour all into a slow cooker.

If you don’t have a slow cooker, keep simmering on low heat. When the water level drops add more water. Sometimes you should turn off the heat and leave it for a while and start to cook again. (I found that vegetables get more flavour and taste when you leave it off the heat for a while).

Pork Belly with Carrot and Potato

7 Leave it for at least 3-4 hours or more in a slow cooker, it should be ready. It’s nice with some mustard…

Pork Belly with Carrot and Potato