Pan-fried then steamed for maximum tenderness!
- Cooking time
- 70 minutes
- Nutrition facts are for one serving.
- Quickly wipe excess moisture from the meat with paper towel, then use a fork to puncture the surface. Cut the long onion into 4 cm (1.6 in.) lengths, then julienne 2 of these into ultra fine strips. Slice the garlic in half lengthwise and remove the core, then crush both halves with the side of the knife. Julienne the cucumber. Roughly chop up the cilantro leaves.
- Heat the vegetable oil in a fry pan over medium heat, add in the pork, turn the heat to high, then cook while turning over for about 5 minutes until browned on the surface.
- Turn off the heat and use paper towels to wipe away excess oil. Add in the broth ingredients (A), the garlic and the long onion and turn the heat to medium. Bring to a boil, coat the meat entirely with the broth then turn off the heat.
- Transfer (3) into a heat-resistant bowl about 16 cm (6.3 in.) in diameter. Place a kitchen towel into a pot one size bigger (22 cm/8.7 in.) than the bowl and then place the bowl on top of this.
- Cover the bowl with aluminum foil, and pour in hot water up to half the height of the bowl from the gap between the pot and bowl. Cover with a lid, and once boiling allow to steam for about 15 minutes over low heat.
- Remove the lid and the aluminum foil, turn the pork over, replace the aluminum foil and lid, then steam for a further 15 minutes over low heat. Turn off the heat and leave as is for about 15 minutes.
- Remove the meat from the bowl and drain the hot water from the pot. Transfer the pork, long onion and garlic into a storage-use plastic bag. Add the remaining broth and the mirin into the pot, and boil down to half-volume for about 5 minutes to create the sauce.
- Pour the sauce into the storage-use plastic bag (7), remove any air and close the bag tightly. Set aside to allow to cool and soak in flavor. Thinly slice up the pork, arrange on plates and garnish with the ultra-fine long onion strips, cilantro leaves, cucumber and mustard paste. Pour on the sauce before serving. The pork can be stored in a refrigerator for up to 1 week.
Ultra-fine julienned Japanese long onion