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Okinawan Glazed Miso Pork Stew

Tender, flavorful and juicy pieces of miso glazed pork served on top of a braised stew of pumpkin, Okinawan sweet potatoes and mushroom. Serve as a starter, as a main dish or even with soba noodles.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 1 hour 45 minutes | Ready In: 2 hours
Ingredients: Print   Add to cart
US Metric
  • 1 1/2-lb.pork belly
  • water as needed
  • 1 inch ginger, peeled, crushed
  • pinch salt
  • 1/2 medium kabocha (pumpkin), seeds removed, 1 ½ -inch pieces
  • 1 medium Okinawan sweet potato, peeled, 1 ½-inch pieces
  • 6-inch piece lotus root, peeled, ¼-inch slices
  • 8 oz. Hamakua mushrooms, halved
  • 1 c. favorite dashi
  • 1 TB Aloha shoyu
  • 1 TB awamori or shochu (Okinawan rice liquor)
  • 4 stalks green onion, 2-inch pieces
  • Miso Glaze:
  • 1/2 c. white miso
  • 1 TB sugar
  • ½-inch ginger, peeled, grated
  • 2 tsp. awamori or shochu (Okinawan rice liquor)

Cooking Process:

In a large saucepot over medium high heat; cover pork with water. Bring to a boil. Drain and rinse pork well. Return pork to pot; cover with water. Add crushed ginger and pinch of salt. Over medium low heat; bring to simmer. Cook 1-1 1/2 hours; until pork is tender. Drain and allow to cool. In small bowl, mix together miso glaze ingredients. Set aside. Into saucepot; combine dashi, soy sauce and awamori. Add vegetables and cook 8-10 minutes; until just tender. Stir in green onion. Remove from heat. Preheat broiler. Cover broiler pan with aluminum foil. Slice pork into 3/4 inch-1-inch pieces. Toss in miso glaze mixture. Place pork pieces onto prepared broiler pan. Broil until slightly browned, about 2 minutes. Turn over pork and continue to cook until miso bubbles and browns.

how to serve:
For service: divide stew into serving bowls; top with glazed pork. Serves 4.
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