So, this recipe is bit of a leftover mash up however is a happy invention. I had a lot of left over winter vegetables in my fridge that I needed to get rid of so I threw them in with some pork belly, Japanese flavours and the rest was history. This japanese pork belly stew is really easy to make and winter perfect. Serve it up with some fluffy sushi rice to make It even more hearty and comforting.
Recently, I have been in love with root vegetables. They are robust and earthy in flavour and taste great in stew type dishes. Parsnips, butternut squash, carrots and celery gives the rustic taste of this stew and compliments the honey roasted pork belly well.
The Pork belly is roasted in honey, soy, mirin, sake and dashi stock. The fat from the pork seeps into the sweet dashi stock to make a wonderful base for this stew. Once cooked, the slices and excess liquid are added to saucepan with the vegetables. Half hour later, boom, you have a homely, hearty and delicious Japanese pork belly stew. Soft winter veg with succulent pieces of umami flavoured pork.
13 ingredients are only needed for this japanese pork belly rice recipe and can be whipped up under an hour. It is a wonderful mid-week dish to make or when your craving a lip smacking and hearty meal to warm up your insides.
This easy winter stew recipe makes 4 servings so it’s great to share with the gang. As its so easy it’s also great to whip at a gathering. If you lack ideas for boxing day grub, why don’t you impress your friends with this lushious umami tasting pork belly casserole? I have no doubt that you and your loved ones will love my Japanese Pork Belly Stew. It’s
- Umami Flavoured
- Sweet Tasting
Warm up your winter evenings with these Japanese Pork Belly Stew. If you do make myJapanese Pork Belly Stew , or any similar recipes like my ‘Katsu Chicken & Chips‘, ‘Miso Beef Curry’ or ‘Gammon & Egg Kimchi Fried Rice‘ then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
- 600g Pork Belly Slices,
- 400ml Dashi Stock
- 4 Tablespoon Sake
- 2 Tablespoon Honey
- 4 Tablespoon Mirin
- 4 Tablespoon Soy Sauce
- Half Butternut Squash, Deseeded & Skin Removed
- 1 Parsnip, Peeled & Chopped
- 1 Carrot, Peeled & Chopped
- 2 Celery Sticks, Chopped
- 4cm Ginger, Grated
- 2 Smoked Garlic Cloves, Skin Removed, Crushed & Finely Diced
- 1 Tablespoon Flour
- Salt & Pepper
- Parsley (optional)
- Preheat the oven to mark 6, 400°F (200°C) and place your belly pork slices on a baking tray. Rub the slices with the honey and season with salt and pepper. Pour the dashi stock over the pork along with the mirin, soy and sake. Cover the tray with tin foil and place in the oven for 30 minutes.
- Once cooked, remove the pork belly from the stock and pour the liquid into a hot saucepan. Add the parsnip, carrot, celery, garlic and ginger to the saucepan and stir.
- With a sharp knife, cut the pork belly into bitesize chunks. Add the meat to the saucepan and mix well. Let the liquid come to the boil and then it simmer.
- Add the flour to the stew to help the liquid thicken. Mix until the lumps have been removed.
- Once the the vegetables are soft, serve the stew on top of fluffy Japanese rice. Sprinkle with chopped parsley.