Stir-fried burdock and pork belly
It's made with pork belly, so it's a hearty dish that can be used as a main course. By repeatedly heating and cooling it, the flavor can be fully absorbed even in a short time
How to make it
1
Parboil the konjac, drain it in a colander, and use the edge of a cup to cut it into bite-sized pieces
2
Cut the pork belly into bite-sized cubes and the burdock root into bite-sized chunks
3
Heat olive oil in a frying pan over high heat and fry the pork belly, fat side down. Once the fat is browned, add the konjac and burdock root and stir fry
4
Add the seasonings (A), cover with aluminum foil and simmer for about 5 minutes
5
Remove from heat and let cool, then return to the heat and simmer for 5 minutes. Remove from heat again and once cooled, return to high heat and bring to a boil
6
Add the parboiled broccoli, coat it briefly with the broth, remove from the heat, and serve in a serving dish. Pour the remaining broth over the top and it's done
Ingredients for 4 people
-
- Burdock
- 130g
-
- Konnyaku
- 1 piece (250g)
-
- Pork belly
- 200g
-
- Pre-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]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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