Stewed pork horns
Pork belly is very fatty, so pre-boiling to remove excess fat will give it a refreshing finish. You can also use shoulder loin as a substitute.
How to make it
1
Cut the pork belly into 5cm squares and brown them in a frying pan.
2
Add water, green onions, ginger and pork in a pot and simmer over medium heat.
3
Once it's boiling, turn low and simmer for 40 minutes while removing the scum.
4
Discard the cooking liquid and add seasonings and water and reheat.
5
Add boiled eggs and simmer over low heat for an hour to soak in the flavor.
material
-
- Pork belly (katamari)
- 600g
-
- Boiled eggs
- 4 pieces
-
- Long onion
- 1 bottle
-
- ginger
- 1 piece
-
- soy sauce
- 100ml
-
- sugar
- 3 tablespoons
-
- Alcohol
- 100ml
-
- Mirin
- 50ml
-
- water
- 400ml
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