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Nagasaki Pork
Date added: November 4, 2007
Braised pork cooked in nagasaki technique.
- Servings: 4 change
- Calories per serving: 1,558
- Prep time: 15
- Cook time: 15
Ingredients
- 21 ounce-weight pork, belly, raw
- 4 tbsp oil, canola
- 1 ounce-weight ginger, minced
Sauce
- 1 cup Dashi
- 6 cup wine, sake/saki, japanese
- 3 tbsp sugar
- 1 ounce-weight wine, mirin, intl
- 3 ounce-weight sauce, soy
Recipe Method
1. Cut pork belly into 2 inch cubes.
2. Heat oil in a skillet and sear the pork, making sure to get good carmelization on all sides.
3. fill skillet with enough water to just about cover the pork.
4. Bring water to a boil then lower to simmer and allow pork to cook for 45 minutes.
5. Remove pork from water and place in a skillet with ginger, dashi and sake. Cover and cook for another 10 minutes.
6. Add sugar, mirin and soy sauce and cook for another 20 minutes on low heat.
7. Let pork cool completely
8. Boil some green peas and pearl onions in a small pot, strain and place inside a serving bowl.
9. Pour pork and sauce on top of onions and peas.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 1,558 | 78% |
| Fat 94g | 145% |
| Cholesterol 110mg | 37% |
| Sodium 1,775mg | 74% |
| Carbohydrates 45g | 78% |
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