I was going to cook 'buta kakuni', one of a typical Japanese dish. However, when I was looking at my pantry, I found some spices I bought the other day. I totally forgot about them. Anyway, I am promoting Japanese food with a bit of twist so I decided to cook this pork belly with a hint of curry flavour. It turned out to be quite delicious and went really well with steamed rice. A beer or shochu will be the best drink with this pork dish.
Clockwise from top left:
300-350g Pork belly.
2 potatoes, 1 brown onion, 1 carrot, 3 cloves of garlic, 1tsp of fenugreek seeds, 1tsp of chilli flakes, 2ea star anise, 3or4 cardamom pods and a few bay leaves.
Put all except pork in a pot with olive oil and sauté for a few minutes. Season with salt and pepper.
Put pork in and continue sautéing for further 3 minutes.
Add water or stock (vegetable or pork) to cover the food in the pot. Add bay leaves.
Bring it to the boil then add 25ml of Toshiyaki sauce.
300-350g Pork belly.
2 potatoes, 1 brown onion, 1 carrot, 3 cloves of garlic, 1tsp of fenugreek seeds, 1tsp of chilli flakes, 2ea star anise, 3or4 cardamom pods and a few bay leaves.
Put all except pork in a pot with olive oil and sauté for a few minutes. Season with salt and pepper.
Put pork in and continue sautéing for further 3 minutes.
Add water or stock (vegetable or pork) to cover the food in the pot. Add bay leaves.
Bring it to the boil then add 25ml of Toshiyaki sauce.