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Braised Pork Belly with Ponzu

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 120 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Pork

    • 600g pork belly block

  • Egg

    • 🥚 4 soft-boiled eggs

  • Vegetables

    • 2 heads of bok choy (200g)
    • 🧅 1 green onion (green part only)
    • 4 slices of ginger

  • Oil

    • 1/2 tbsp salad oil

  • Broth

    • 300cc boiling water
    • 3 tbsp sake
    • 🧂 2 tbsp sugar
    • 100cc ponzu sauce
    • 4 slices of ginger

PASSOS

1

Cut the pork belly into 4 equal pieces to fit the pot.

2

Trim the bok choy roots slightly and cut into quarters lengthwise. Blanch in boiling water, then rinse under cold water and squeeze out excess moisture.

3

Heat salad oil in a frying pan over medium heat and sear the pork belly until browned on all sides.

4

Place the seared pork, green onion (green part), and ginger slices in a pot. Add enough water to cover the pork and bring to a boil over high heat. Reduce to low heat and simmer for 1 hour.

5

Separate the pork from the broth. Cut the pork into bite-sized pieces.

6

Wash the pot, then add the pork, broth ingredients (boiling water, sake, sugar, ponzu sauce, ginger), and bring to a boil over medium heat. Reduce to low heat, cover with a drop lid, and simmer for 30 minutes.

7

Turn off the heat, add the soft-boiled eggs, and let sit for 20 minutes.

8

Serve on a plate with bok choy on the side.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 30g
    Proteína
  • 15g
    Carboidratos
  • 30g
    Gorduras

💡 Dicas

Use a drop lid to ensure even cooking and better flavor absorption.Blanch the bok choy briefly to keep its bright green color.Let the pork rest before cutting to prevent it from falling apart.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.