Recipe of Any-night-of-the-week Simmered Pork Belly and Burdock Root

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The ingredients needed to make Simmered Pork Belly and Burdock Root:

1. Take 200 grams Thinly sliced pork belly
2. Take 300 grams Burdock root
3. Get 1 Carrot
4. Get 4 Shiitake mushrooms
5. Get 1 pack Shirataki (konnyaku noodles)
6. Take 300 ml Water
7. Prepare 3 tbsp Sake
8. Take 3 tbsp Happo-jiru (or soy sauce)
9. Make ready 2 tbsp Sugar
10. Make ready 1/2 tsp Dashi stock granules made from dried sardines (iriko)
11. Get 30 ml of water + 2 teaspoons katakuriko potato starch flour Katakuriko slurry

You can buy pork belly slices in Japanese or Korean grocery stores or big blocks of pork belly in Chinese grocery stores (read this tutorial on How to Besides pork, the characteristic of this soup is that it is loaded with hearty root vegetables such as gobo (burdock root), taro, daikon, and carrot. Burdock has been an important botanical in Western folk herbalism and traditional Chinese medicine for thousands of years, primarily valued for its cleansing and skin smoothing properties. Gobo is hard and looks like a tree root, but it gets quite soft when cooked and then it has a mild but distinct flavor. Pictured here is burdock, a slender, brown-skinned root vegetable that grows to more than two feet in length.

Instructions to make Simmered Pork Belly and Burdock Root:

1. Cut the pork into 5 cm wide pieces. Slice the shiitake mushrooms, chop up the shirataki noodles, and cut the burdock root and carrot into chunks.
2. Stir fry the pork and vegetables with oil. When the meat is cooked add the water, sake, soy sauce, sugar and dashi stock granules and mix together. Put a drop lid (a small lid that sites on top of the food in the pan) and simmer for about 40 minutes.
3. Test the burdock root to see if it's tender. Taste, and add more soy sauce if needed. If you tilt the pan while holding back the solid ingredients, there will be about 100 ml of cooking liquid left.
4. Add the katakuriko dissolved in water to the liquid and mix rapidly. Mix all the contents of the pan together and it's done. By thickening the sauce, the umami flavors are locked in, and the dish has a glossy look.

Gobo is hard and looks like a tree root, but it gets quite soft when cooked and then it has a mild but distinct flavor. Pictured here is burdock, a slender, brown-skinned root vegetable that grows to more than two feet in length. Burdock kinpira is a simple and homey dish—its richness makes it a welcome complement to meals served with rice. Strips of burdock are stir-fried in oil or fat, then simmered until softened. Chef Alan Bergo shares a recipe for pork shortrib and burdock soup he developed from talking with someone from China.

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