Units
Ingredients
- 8 small niboshi
- 5 rounds ginger (each ⅛-inch thick)
- 2 cloves garlic (crushed with a heavy object)
- 1 cup water
- ¼ cup mirin
- 1 tablespoon evaporated cane sugar
- 2 tablespoons sake
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 1 pound pork belly (cut into cubes 1")
- 3 medium turnips (peeled and cut into cubes)
Instructions
- Wrap the 8 small niboshi in cheesecloth and tie the edges together with kitchen twine to make a little satchel. Add the satchel along with the 5 rounds ginger, 2 cloves garlic, 1 cup water, ¼ cup mirin, 1 tablespoon evaporated cane sugar, 2 tablespoons sake, 1 tablespoon soy sauce, and 1 teaspoon kosher salt to a small dutch oven or other heavy pot with a lid. Heat the pot over high heat until it comes to a boil, then turn down to medium low and simmer for 15 minutes.
- Remove the satchel of fish, then add the 1 pound pork belly. Turn down the heat to low, cover, then simmer for 2 hours.
- Add the 3 medium turnips and cook until the turnips are tender and the pork belly falls apart when prodded with a fork (about another 30 minutes). Gently transfer the pork belly and turnips to a bowl, then skim all the fat off the braising liquid. Strain the liquid over the pork and turnips and serve with hot rice.
Nutrition
Calories 500kcalCarbohydrates 12gProtein 13gFat 30gSaturated Fat 15gPolyunsaturated Fat 6gMonounsaturated Fat 28gCholesterol 52mgSodium 850mgPotassium 426mgFiber 2gSugar 10gVitamin A 11IUVitamin C 20mgCalcium 40mgIron 1mg