Miso Braised Pork

Ingredients and Weight:

1. Pork Belly: 500 grams
2. Miso Paste: 100 grams
3. Garlic: 5 cloves
4. Ginger: 1 piece (about 50 grams)
5. Sake (Japanese Rice Wine): 30ml
6. Sugar: 2 tablespoons
7. Water: 500ml
8. Salt: 1 teaspoon (optional)
9. Green Onion: 1 for garnish

Preparation Time:

• Preparation: 15 minutes
• Cooking: 2 hours
• Total: 2 hours 15 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Prepare the pork belly by cutting into 2-inch cubes.
2. In a pot, bring water to a boil and blanch the pork cubes for 5 minutes to remove impurities and excess fat. Remove and set aside.
3. In a small bowl, mix the miso paste with a bit of water to create a smooth paste. Set aside.
4. In a deep pot or Dutch oven, place the pork, garlic, ginger, sake, and sugar. Add enough water to cover the pork.
5. Bring to a boil, then reduce heat to low and let it simmer for about 1 hour.
6. Add the miso paste and continue to cook for another hour or until the pork is tender and the sauce is rich and thick.
7. Garnish with chopped green onions before serving.

Nutritional Information:

• Calories: Approximately 500 calories per serving (based on the ingredients listed)
• Fat: 25 grams
• Carbohydrates: 20 grams
• Protein: 35 grams

Dish Characteristics:

• The dish has a rich and savory flavor from the combination of miso and pork.
• The pork is tender and juicy, infused with the flavors of miso and sake.
• The sauce is rich and thick, perfect for pouring over rice or serving with other dishes.

User Comments:

1. "The miso flavor was so unique and paired perfectly with the pork."
2. "The dish was a bit salty for my taste, I would recommend reducing the miso paste."
3. "I loved how tender the pork was, it was so juicy and flavorful."
4. "This dish was perfect for a cold winter's day, it was so comforting."

Special Precautions and Tips:

• Use a good quality miso paste for best results. Avoid using low-quality miso that may have a bitter taste.
• Adjust the amount of miso paste according to your preference for saltiness. Start with less and add more if needed.
• Make sure to blanch the pork to remove any impurities or excess fat, this will ensure a cleaner taste in the final dish.