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.
- 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)
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.
For service: divide stew into serving bowls; top with glazed pork. Serves 4.