Recipe: at dinner Simmered Pork Belly and Burdock Root

Recipe: at dinner Simmered Pork Belly and Burdock Root Delicious, fresh and tasty.

Simmered Pork Belly and Burdock Root. Great recipe for Simmered Pork Belly and Burdock Root. I had a lot of fat burdock roots, so I tried cutting them up into chunky pieces and simmering them. This dish is great to eat with rice.

As the Burdock liquid reduces down, use a little by spooning over the pork in the final minute of cooking.

We had our belly with a slow cooked egg (see a previous Blog ), the stick rice, burdock root and a few baby kale leaves.

Our four and six year old practically licked their plates clean so.

You can cook Simmered Pork Belly and Burdock Root using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Simmered Pork Belly and Burdock Root

1. You need 200 grams of Thinly sliced pork belly.

2. It’s 300 grams of Burdock root.

3. It’s 1 of Carrot.

4. It’s 4 of Shiitake mushrooms.

5. You need 1 of pack Shirataki (konnyaku noodles).

6. You need 300 ml of Water.

7. Prepare 3 tbsp of Sake.

8. It’s 3 tbsp of Happo-jiru (or soy sauce).

9. It’s 2 tbsp of Sugar.

10. You need 1/2 tsp of Dashi stock granules made from dried sardines (iriko).

11. Prepare 30 ml of of water + 2 teaspoons katakuriko potato starch flour Katakuriko slurry.

Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce.

The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style.

The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.

This is a modification of a Japanese recipe.

Simmered Pork Belly and Burdock Root step by step

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 its 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 its done. By thickening the sauce, the umami flavors are locked in, and the dish has a glossy look..

Japanese really like to wrap cylindrical vegetables in meat or ham.

I read a recipe in which whole burdock root or gobo 牛蒡 was first simmered in seasoned broth and then wrapped in thinly sliced pork belly and cooked in "teriyaki" 照り焼きsauce.

Burdock root is a vegetable that's native to northern Asia and Europe, though it now grows in the United States, too.

The deep roots of the burdock plant are very long and either.

Great recipe for Burdock Root and Carrot Pork Rolls.