Braised pork and vegetables
Braised pork and vegetables
|For the dashi|
|1 litre||cold water|
|50g||hatcho miso paste|
|For the pork|
|1kg||pork belly, cut into four equal-sized pieces|
|1||onion – finely diced|
|2||garlic cloves – finely diced|
|20g||ginger – finely diced|
|400g||white radish – peeled and cut into 4 thick slices|
|2||carrots – peeled and cut into 8 thick chunks|
|1||salsify – cut into 8 pieces|
|1||small bunch coriander – roughly chop the leaf and reserve it for the garnish. Tie the thick stalk and root into a bundle|
|50g||lotus root – cut into eight thin slices – blanch and refresh|
|8||whole young peas, blanched, refreshed and split|
- In a saucepan, soak the kombu in the cold water for one hour, then bring the water to a gentle simmer. Remove the kombu, add the katsuobushi and remove the saucepan from the heat. Leave to infuse for five minutes and then pass the dashi through a fine strainer.
- Divide the dashi in half and stir the miso paste into one half until it has fully dissolved and add the mirin and soy to the other half.
- In a saucepan, sweat the onion, garlic and ginger in a little sesame oil. Heat the rest of the sesame oil in a frying pan and sear the pieces of pork on all sides. Place the pork in the saucepan and pour in the mirin soy dashi. Cover with a cartouche, bring to the boil and simmer gently for about 3 hours until the pork is soft and tender. Discard the coriander root.
- Add the radish, carrots, salsify and the tied coriander root to another saucepan and pour in the miso dashi. Cover with a cartouche, bring to the boil and simmer until the vegetables are soft.
- Gently remove the cooked pieces of pork from the mirin soy dashi and the cooked vegetables from the miso dashi and place them in a suitable container. Pour both dashi into a single saucepan, bring to the boil and simmer rapidly until the liquid has reduced by about half. Once the sauce has obtained the correct consistency pour it back over the cooked pork and vegetables.
- To serve:
- Warm the pork and vegetables in the sauce and add the sliced lotus root, peas and chopped coriander. Divide the pork and vegetables between four serving plates and pour over the sauce.
|50g||Hidaka konbu – blanched|
- Stir the vinegar and mirin together in a bowl and place the blanched konbu into the mixture to marinade for 20 minutes.
- Trim the sinews and excess fat from the sirloin to leave an even layer of fat covering two thirds of the surface then lightly score the fat with a knife.
(Reserve all the trimmings to make the beef stock.)
- Remove the konbu from the mirin vinegar and pat dry with kitchen towel.
- Arrange a sheet of cling-film across the work surface and lay the konbu on top. Place the sirloin on top of that and fold the konbu over to cover the beef from end to end.
- Wrap with the cling-film and place it in a container in the fridge for 2 days.
- Place the reserved beef trimmings on a tray and roast them in the oven or under the grill until they are well browned then transfer them to a saucepan.
- Cover with the cold water and boil rapidly until the water has reduced by half, then add the soy sauce and boil for a further 2 minutes.
- Pour the beef stock through a fine strainer, pressing down with a ladle to extract all the flavour.
|Honey Mustard Miso|
|50g||Shinjo white miso|
|40g||whole grain mustard|
|Stir all the ingredients together to smooth paste.|
|Blend the olive oil and yuzukosho together and stir into hot melted butter.|
- To Serve:
- Remove the Konbu from the beef and cut the sirloin into 4 equal size steaks then season them lightly with salt and milled white pepper. Heat a heavy bottomed frying pan or a tepan-grill and place the 4 steaks, side by side, with the fatty edge facing downwards. Cook for a minute until the edges of the fat have begun to colour then lay the steaks flat to cook for just 30 to 40 seconds on each side.
- Remove the steaks from the heat and drain on kitchen paper. Evenly slice the steals into 5mm slices and place them on the serving plates. Re-boil the shallot and black mirin jus and spoon it over the steaks.Serve directly with small dipping bowls of honey mustard miso and warm yuzukosho butter.