Monday, November 23, 2009

Donabe Steamed Pork Belly ("Bo Ssam")

Our donabe smoked pork belly lunch was followed by the donabe steamed pork belly dinner.

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These are the main ingredients...pork belly blocks, kabu (Japanese turnips), and bok choy. For the condiments, we had scallion, cilantro, kochujang-miso sauce, and lettuce wraps.

With the donabe steamer, "Mushi Nabe", we steamed the pork and kabu for about 25 minutes. I had a leftover kombu from making dashi stock, so I put the pork on the kombu for the additional very subtle flavor.

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After taking the pork out of the donabe steamer, I let it rest for about 5 minutes, and sliced. The sliced pork was brought back to the donabe steamer and steamed for extra 1-2 minutes with the bok choy.

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The meat was so juicy and dense. Kabu was so creamy on the palate. I was in heaven.

You can find the recipe on toiro's website. Please check it out.