JAVALAND: Japanese Pork Simmered Stew Recipe

Juicy pork simmered tender with just the right spices and seasonings. What could be better for the cold winter. than a delicious, hot simmering stew? Add it to your collection of recipes this winter.
Ingredients: About 600 grams whole pork brisket (belly cut usually used for bacon) cut into 4 to 5 cubes some ginger peels about 20cm. long green onion (naganegi)-the green part water as needed for the pan 1/2 cup sake 4 boiled eggs 2 tsp. salt 2 1/2 cups pork broth soup 4 Tbsp. sugar 4 Tbsp. sake 2 Tbsp. mirin 4 Tbsp. soy sauce chinese yellow mustard paste (nerigarashi) as needed
Directions: 1. With a little oil, fry pork cubes in a medium saucepan with until golden brown all over. Pour plenty of water over pork and add 1/2cup sake, ginger skins, and green naganegi cuts to the pan. Over medium heat, cover and simmer from an hour to an hour and a half. Continue to simmer from here on low heat until a skewer can slide easily through the meat.
2. Remove pan from heat and cool until white grease solidifies on the surface of the soup. If you are in a hurry, this may be done in the refrigerator. Scoop off and discard this grease. Rinse grease off the meat by dipping in boiled hot water.
3. To boil eggs, prepare a small pot of water with 2tsp. salt. After bringing salt solution to a soft boil, gently add the eggs. Boil for 12 to 13 minutes. Remove from water and peel when cool.
4. Add sugar, sake, and mirin to the pork soup broth along with the pork cubes, and simmer with a lid of foil on. Add in the soy sauce gradually during the course of simmering (2 to 3 times all together). In all the simmer should continue for one hour.
5. Add the peeled and boiled eggs to the simmer and continue boiling for another 30 minutes while basting the eggs in the soupy sauce. When the color has sunk in, remove from the pot and arrange on a dish - add a touch of mustard paste to the side. Braised Pork is served.
Important!! Cooling the Pot This particular cut of pork is especially greasy, so it is important that as much grease be removed as possible. This is done by cooling the soup after the pork is boiled. A good way to cool the pot is to put it in the refrigerator for a quick cool down. Then, just scoop the grease away. This whole process moderates the level of fat, making the final dish easier to eat. The fat taken away, plus some seasoning, makes good soup. So, save it for another day.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz