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Simmered Pork with Carrot / Japanese Food & Cooking

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Pork is eaten in various forms herein Japan, including cooked (as roast pork), cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or Pancetta). It is also a common ingredient of sausages.
Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is a taboo food item in Islam and Judaism, and its consumption is forbidden in these two religions.
Taking up herewith Simmered Pork with Carrot.

(Simmered Pork with Carrot / Image)

Ingredients
(Serves 4)

* 1 carrot (large)
* 100g thinly sliced pork belly
* 1 cup / 200 ml dashi stock
* 2 tbsp soy sauce
* 2 tbsp sugar
* 2 tbsp mirin sweet cooking sake

Directions

1. Combine the dashi stock, sugar, soy sauce and mirin in a pan, and bring the ingredients to a boil.
2. Spread the pork piece by piece in the pan so that it'll look esthetically pleasing when it's served.
3. Add the carrot, and place the pork on top.
4. When it comes to a boil, put a drop-lid over the ingredients simmer for about 10 minutes until the broth has reduced. Make sure to baste the pork several times while it's cooking to keep it moist.
5. Turn off the heat, and let the pot stand for a while to allow the ingredients to absorb the seasoning.

By A.S. on July 10, 2010
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tag : Pork Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。