Stir-fried burdock and pork belly
Made with pork belly, it has a moderate volume and is a dish that can also be used as a main ingredient in your menu. By repeatedly heating or cooling, the flavor can be thoroughly absorbed even for a short period of time.
How to make it
1
Boil the konjac and give it to a colander and use the edge of a cup to tear it into bite-sized pieces.
2
Cut the pork belly into bite-sized cubes and the burdock into bite-sized cubes.
3
Place a frying pan with olive oil over high heat and grill the pork belly with the fat side down. Once the fat surface is browned, add the konjac and burdock and fry.
4
Add the seasonings [A], cover with aluminum foil and simmer for about 5 minutes.
5
Remove from heat, cool, then reheat and simmer for about 5 minutes. Remove from the heat again and when it is cooled down, place on high heat and simmer in one go.
6
Add the boiled broccoli, quickly tumble in the broth, remove from the heat, and serve in a bowl. Pour the remaining broth over top and complete the dish.
Ingredients for 4 people
-
- Burdock
- 130g
-
- Konnyaku
- 1 sheet (250g)
-
- Pork belly
- 200g
-
- Boil the broccoli
- 100g
-
-
Olive Oil
Ardoino Extra Virgin - 1/2 tbsp
-
Olive Oil
-
[A]
- Bonito dashi water can be used as a substitute
- 200cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- sugar
- 1.5 tbsp
[PR]
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