Pork Belly & Leek Casserole

The leeks bring a delicious sweetness to this dish.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Cook: 30 min

Ingredients

Leeks 2-3
Pork belly 200g
Seasonings:
Ginger 2 slices
Sake 3 tbsp
Soy sauce 3 tbsp
Dark brown muscovado sugar 2.5 tbsp
Vegetable oil 1/2 tbsp

Method

1
Cut the leeks into 4, about 6cm each. Cut the pork to bitesize pieces.
2
Put the vegetable oil in a deep pan and heat on medium. Add the leeks and pork and fry for 5 minutes until nicely browned.
3
Add hot water to cover, put the lid on and simmer for 20 minutes on low heat.
4
Add the seasonings and simmer for a further 10 minutes.
5
Turn the heat off and keep aside for the flavours to absorb. Heat up before serving with chilli powder or mustard if you like.

Tips & Note

●If you don't have dark brown muscovado sugar, use granulated sugar, but you won't get such a lovely deep flavour and colour
●If you add the seasonings first, the pork will firm up so add them later when the pork is soft

Pork Belly & Leek Casserole

The leeks bring a delicious sweetness to this dish.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Cook: 30 min

Ingredients

Leeks 2-3
Pork belly 200g
Seasonings:
Ginger 2 slices
Sake 3 tbsp
Soy sauce 3 tbsp
Dark brown muscovado sugar 2.5 tbsp
Vegetable oil 1/2 tbsp

Pork Belly & Leek Casserole

Recipe ID :1504 Posted on 27 DEC 2015

Serves 4

Cook 30min
views 2,368
printed 89

saved 4

The leeks bring a delicious sweetness to this dish.

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Ingredients

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2-3
200g
2 slices
3 tbsp
3 tbsp
2.5 tbsp
1/2 tbsp

Method

Cook
30min
1
Cut the leeks into 4, about 6cm each. Cut the pork to bitesize pieces.
2
Put the vegetable oil in a deep pan and heat on medium. Add the leeks and pork and fry for 5 minutes until nicely browned.
3
Add hot water to cover, put the lid on and simmer for 20 minutes on low heat.
4
Add the seasonings and simmer for a further 10 minutes.
5
Turn the heat off and keep aside for the flavours to absorb. Heat up before serving with chilli powder or mustard if you like.

Tips & Note

●If you don't have dark brown muscovado sugar, use granulated sugar, but you won't get such a lovely deep flavour and colour
●If you add the seasonings first, the pork will firm up so add them later when the pork is soft

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