John Myers
Pork Belly with Umami Stock and Radish Flavored with Asian Flavor
The perfect pork belly with umami stock and radish flavored with asian flavor recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pork belly
- Oil
- 2 Eisbeine
- 1 kg Chicken wings
- 500 g Oxtail
- 200 g Dried shii-take mushrooms
- 1 Onion
- 4 Cloves
- 1 piece Cinnamon
- 5 piece Star anise
- 1 Bay leaf
- 1 leaf Kombu
- Katsuobushi
- Mirepoix
- 1 Radish fresh
- Rice vinegar
- Mirin
- Fresh coriander
- Scented knotweed
- Sake
- Salt
- Soy sauce
- Fennel seeds
- Lemongrass
- Szechuan pepper
- First we cook a stock: use the kombu, shiitake and bonito flakes (katsuobushi) to make a dashi as usual. So leave soft water, kombu and mushrooms at 60 ° C for an hour, cool, reheat, mix with the bonito flakes at 80 ° C, put in the refrigerator overnight. Happen. Mix the pork legs, oxtail, chicken wings, mushrooms and mirepoix with a little oil and put in the oven at 220 ° C until everything is browned. Let cool down. Then place in a very large saucepan, add the cinnamon and star anise, bay leaves, allspice, roasted onions, cloves, cold water on top and heat on the lowest setting. Preferably overnight. Pointy legs would be ideal, but they are no longer available in Berlin supermarkets.
- Allow the stock to cool, strain, if necessary pass through a strainer cloth or microfilter. If necessary, reduce the stock to the desired taste, texture / viscosity. If we freeze everything, we can do that a few weeks in advance.
- Slice the radish into fine slices. Finely chop coriander, scented knotweed (you can get it in Asia shops, they call it Vietnamese coriander). Finely chop the coriander root. Add to the radish. Bring the rice vinegar to the boil with the sugar syrup, add sake and mirin to taste, pour over the radish and place in a jam jar well closed in the refrigerator. We can do that a few weeks in advance.
- Parry the pork belly, cut off the rind with fat, season with salt, vacuum seal and cook sous vide for twelve hours at 82 ° C.
- Season the rind with fennel, lemongrass and Szechuan pepper and mix in the food processor. Spread the sticky paste thinly on a baking mat (or paper) and dry it in the oven at 90 ° C with a fan for at least 2.5 hours. Now we have some kind of paper. Put it back in the blender and turn it into a powder.
- Bring the stock to the boil and season with mirin, sake and high-quality soy sauce. Put the pork belly in the oven at 250 ° C for 10 minutes, turn on the grill and create roasted aromas.
- Place the belly on the plate, with radish on top, then rind powder as the top part. Pour the stock at the table.
- There was also bread dumplings, which were fried again as slices in Beurre Noir. I don’t set the recipe now, you can find it everywhere. If I should have forgotten something, please email.
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