Original: English

Stewed Pork Belly and Root Vegetables with Chinese Spices

Discover a deeply savory and nourishing flavor using just water with this herb-inspired stew, directly from Chef Wakiya. Pork belly and root vegetables are simmered slowly, creating a dish with an enticing aroma from the spices. This healthy soup warms you from the core and is perfect for making ahead.

Steps

Cut the Pork Belly (500g) into large bite-sized pieces.
🕒 01:57
Generously rub Salt (to taste) onto the cut pork belly.
🕒 02:11
In a bowl, combine the green part of leek (to taste), ginger peels (to taste), and water (to taste). Mash with your hands to extract the essence (this creates a leek-ginger stock).
🕒 02:36
Thoroughly rub the prepared leek-ginger stock into the pork belly and let it sit for a while.
🕒 03:09
Drain the Firm Tofu (1 block) and cut it into approximately 1cm thick slices.
🕒 03:26
Cut the Lotus Root (150g) into approximately 1cm thick slices.
🕒 03:59
Thinly slice the Ginger (20g).
🕒 04:06
Cut the Leek (white part) (10cm) in half lengthwise and then into approximately 2cm long pieces.
🕒 04:13
Prepare the Garlic (10 cloves), Dried Chili Peppers (2), Star Anise (2), and Cinnamon Stick (1).
🕒 04:22
Heat White Sesame Oil (to taste) in a frying pan. Add the Pork Belly that has been marinated in the leek-ginger stock and stir-fry over high heat until the fat renders and the surface is golden brown.
🕒 04:32
The key here is to caramelize the pork fat while stir-frying to bring out a deep umami flavor and toasted aroma.
🕒 05:01
In a pot for simmering, add White Sesame Oil (to taste) and stir-fry the Dried Chili Peppers (2), Star Anise (2), and Cinnamon Stick (1) until fragrant.
🕒 06:23
Once fragrant, add the sliced Ginger (20g) and the cut Leek (white part) (10cm) to the same pot and stir-fry until fragrant.
🕒 06:40
Add the stir-fried Pork Belly to the pot. Pour in Cooking Sake (Rice Wine) (2 tbsp) and Water (500cc), and bring to a boil.
🕒 07:06
In the same frying pan used for the pork, fry the Garlic (10 cloves) in the remaining fat until golden brown around the edges.
🕒 07:56
The key here is to fry the garlic to prevent it from falling apart during simmering and to add a toasty flavor.
🕒 08:05
Transfer the fried Garlic to the simmering pot.
🕒 08:39
In the same frying pan, fry the sliced Firm Tofu in the remaining fat until golden brown.
🕒 08:49
The key here is to fry the tofu to help it absorb flavors better and increase its toasted aroma.
🕒 09:09
Transfer the fried Firm Tofu to the simmering pot.
🕒 09:50
In the same frying pan, fry the sliced Lotus Root in the remaining fat until it becomes slightly browned and translucent.
🕒 09:55
Transfer the fried Lotus Root to the simmering pot.
🕒 10:37
Once all ingredients are in the pot, cover with a lid and simmer over low heat for 40 minutes.
🕒 10:49
In a separate frying pan, heat White Sesame Oil (2 tbsp) and Sesame Oil (1 tbsp).
🕒 11:00
The key here is that adding a small amount of sesame oil to white sesame oil enhances the aroma.
🕒 11:15
In a bowl, combine the sauce ingredients: Minced Leek (1 tbsp), Minced Ginger (1 tsp), Minced Garlic (1 tsp), Dried Chili Flakes (to taste), and Black Pepper (to taste).
🕒 12:09
Pour the heated oil over the ingredients in the bowl and mix immediately.
🕒 12:18
Add Salt (to taste), Vinegar (2 tbsp), and Soy Sauce (a dash), and mix well to complete the sauce.
🕒 12:29
Once the stew is cooked, transfer it to serving bowls.
🕒 12:00
Serve with the prepared sauce on the side.
🕒 13:00