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Before you jump to Simmered Pork Belly and Burdock Root recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.
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Yogurt can be a snack many people neglect. Sometimes people elect to eat yogurt over a balanced lunch which is not the greatest idea. As a treat, however, yogurt is one of the best things you can reach for. It consists of a great deal of calcium, proteins, and B vitamins. Yogurt is typically eaten to help preserve the digestive system since it is so easily digestible by the majority of people. Try adding some nutritious nuts to unsweetened yogurt for a healthy snack idea. This minimizes your sugar intake without reducing the taste of your snack.
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We hope you got benefit from reading it, now let’s go back to simmered pork belly and burdock root recipe. You can cook simmered pork belly and burdock root using 11 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Simmered Pork Belly and Burdock Root:
- Use Thinly sliced pork belly
- Provide Burdock root
- Provide Carrot
- Get Shiitake mushrooms
- Use pack Shirataki (konnyaku noodles)
- You need Water
- Use Sake
- You need Happo-jiru (or soy sauce)
- Provide Sugar
- Prepare Dashi stock granules made from dried sardines (iriko)
- Provide of water + 2 teaspoons katakuriko potato starch flour Katakuriko slurry
Steps to make Simmered Pork Belly and Burdock Root:
- Cut the pork into 5 cm wide pieces. Slice the shiitake mushrooms, chop up the shirataki noodles, and cut the burdock root and carrot into chunks.
- Stir fry the pork and vegetables with oil. When the meat is cooked add the water, sake, soy sauce, sugar and dashi stock granules and mix together. Put a drop lid (a small lid that sites on top of the food in the pan) and simmer for about 40 minutes.
- Test the burdock root to see if it's tender. Taste, and add more soy sauce if needed. If you tilt the pan while holding back the solid ingredients, there will be about 100 ml of cooking liquid left.
- Add the katakuriko dissolved in water to the liquid and mix rapidly. Mix all the contents of the pan together and it's done. By thickening the sauce, the umami flavors are locked in, and the dish has a glossy look.
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