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Steamed and Grilled Pork with Salt (Shiobuta no Mushi~yaki)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Izakaya, The Japanese Pub Cookbook
| 1 lb. (450g) | block of fresh pork belly, rind removed |
| Sea salt | |
| 2 tbsp. | grated daikon radish |
| 1 tsp. | soy sauce |
| 2 | scallions, white part, thinly julienned 1 shiso leaf, julienned |
| 1 tsp. | grated ginger |
| 1-2 tsp. | fresh lemon juice |
| Sprigs | Italian parsley, as garnish |
1. Take a large pot fitted with a steamer insert and fill with water to the bottom of the steamer. Bring the water to a boil over high heat, place the pork belly in the steamer, and cover and cook until tender, about 2 hours. Remove the pork belly and set aside at room temperature. When cool enough to handle, cut the pork belly into 4 blocks.
2. Build a rather cool charcoal fire or preheat a gas grill to medium-low. Make about 6-8 in. (15-20cm) space between the fire and grate. Heat the grate for 2 minutes. Thread the pork pieces onto metal skewers and season with salt and pepper. Grill the skewered pork on the grate, taking care not to brown, until the pork fat is rendered and drops off, about 8-10 minutes. Remove the pork from the skewers and cut into bite-size pieces.
4. Season the grated daikon radish with the soy sauce and set aside.
5. Combine the julienned scallion, julienned shiso and grated ginger.
6. Arrange the pork pieces on a serving plate, top with grated daikon radish and the scallion mixture. Sprinkle with lemon juice and garnish with Italian parsley.
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