Sweet Potato And Pork Belly Stew

1. 1

   Saute pork belly for 3-4 minutes in a medium skillet over medium heat until lightly browned.

2. 2

   Add 1 tbs soy and 1 tsp mirin and cook for 1 minute.

3. 3

   Cover the pan and simmer very very gently over low heat for 30 minutes.

4. 4

   When done, strain the broth into a bowl through a fine sieve and retain the broth for use later in the recipe.

5. 5

   Heat another small pan. Lightly crisp the outer shell of the pork belly over medium high heat. 4-5 minutes.

6. 6

   Set pork and broth aside.

7. 7

   In a large sauce pan or small dutch oven, heat the canola oil over medium heat and add the onions with a pinch of salt. Cook 4-5 minutes until they just start to soften, but aren't browning.

8. 8

   Add ginger and garlic and cook for 1 minute.

9. 9

   Add the reserved pork belly broth and enough additional water to comfortably house all of the bits of the stew.

10. 10

    Put a tinfoil drop-lid (a circle of foil that is shaped in a circle just to fit in the pan) on the liquid and turn the heat down to medium low, simmering for 5-6 minutes, or until the sweet potatoes aren't quite done.

11. 11

    Add the tofu, mirin, salt and pepper to taste and simmer for 3-4 minutes.

12. 12

    Add the reserved crisp pork belly and simmer gently for 2-3 minutes until the pork is re-heated through.

13. 13

    Serve in bowls with the garnishes divided up between the portions.

No additional tips available.