i intended it for a pork option for the steak don in case some friends may not take beef or take less beef.
i had done some good miso belly pork previously & served them at some home dinners.
those were fashioned after nobu miso cod & marinated for 3 days in a chiller.
for this new recipe, i decided to –
- much reduce the marinade & time (so that i can serve on the same day)
- lengthen the slow braised cooking time (i initially set for 10hrs but it was good at 7hrs..just the texture i wanted, tender but firm to the cut, not overly braised)
- not broil or pan char (so the cooking process is simplified, in fact the simplest of preparation)
- the aim is to produce a very tender, tasty chashu (japanese braised pork used for don or ramen)
i mixed together a much reduced amount of marinade – 1 tbsp flat miso, 1 tsp sugar, 1tbsp light soy sauce, 2 tbsp sake, 2 tbsp mirin, 2 tsp minced garlic. scalded the belly pork with boiling water to remove scum, and placed in a small oven-proof dish with cover & have the marinade up to 1/2 of 2/3level.
then i placed in a 90degC preheated oven for 7hrs, turning over at 4hrs.
behold the beautiful miso belly pork – wonderful colour, superb texture & taste. jolly good! ^^
i served it with don, using a sushi rice.
it was excellent!
such a simple 1 step preparation basically. 🙂