Recipe: Eating on a Dime Pork Belly Simmered with Ume Jam and Honey

Recipe: Eating on a Dime Pork Belly Simmered with Ume Jam and Honey Delicious, fresh and tasty.

Pork Belly Simmered with Ume Jam and Honey. Great recipe for Pork Belly Simmered with Ume Jam and Honey. The tartness of the ume jam cuts the grease of the pork. I made this because I thought the sweet-sour taste would suit this dish.

If there is fat on the surface when you're simmering the pork, soak it up with a paper towel.

The jam adds sweetness, and adding honey at the end would sweeten.

Braised pork belly or Dong Po Rou (东坡肉) is an iconic traditional Chinese braised pork belly recipe of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and court official of the Song dynasty.

You can cook Pork Belly Simmered with Ume Jam and Honey using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pork Belly Simmered with Ume Jam and Honey

1. Prepare 360 grams of Pork belly.

2. It’s 100 ml of ●Shaoxing wine (or Japanese sake).

3. Prepare 60 ml of ●Soy sauce.

4. It’s 1 of 1/2- tablespoons Ume Jam.

5. It’s 1 tbsp of ●Honey (or sugar).

6. It’s 150 ml of Water (enough to cover the pork).

7. You need 2/3 tbsp of ●Oyster sauce.

8. Prepare 3 large of ●Boiled eggs.

9. You need 1 piece of ★Ginger.

10. Prepare 6 of cm ★Japanese leek.

11. Prepare 1 of ★Takanotsume (seeds removed).

Season the pork tenderloin with salt and pepper.

Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil.

To make the green onion mayonnaise, combine the mayonnaise, green onions and garlic in a small bowl.

Serve pork belly on rolls with pickled daikon and carrots, cucumber and green onion mayonnaise.

Pork Belly Simmered with Ume Jam and Honey step by step

1. Remove the seeds from the chili pepper and thinly slice the ginger. Hard boil the eggs and peel them..

2. Cut the pork in chunks and boil in plenty of water. Rinse the pork and pat dry with paper towels. Brown the pork well in a frying pan and get rid of the excess fat..

3. Put everything, except for the honey in a heavy pot and bring to a boil over high heat. Turn down the heat to low and simmer for about an hour. Add the boiled eggs halfway through and spoon the sauce over it occasionally..

4. If the sauce starts to dry up, add a bit of sake or water. Add in the honey just before its done. Taste and adjust. Garnish with julienned white part of leeks..

5. I used "Ripe Ume Jam"Tart and fresh ume taste good in the summertime. This might be good with yuzu jam, too!.

Pork belly is the most popular version, but other classics include octopus, mackerel, and dried anchovies.. including this crispy pork belly simmered with miso, honey, and sake. .

Buns with barbecued pork belly and chilli jam.

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Put into a small pan with all the other sauce ingredients and bring to the boil on high heat.

Turn down the heat and simmer until thickened, then turn the heat off.