Pork Neck Steak, Carrot and Ginger Puree, Miso Sauce

Pork combined with characteristic ingredients of Japanese cuisine.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 200 g Meat, pork, neck

  • 50 g Meat, pork, shoulder

  • 200 g Carrot, fresh

  • 30 g Ginger, fresh

  • 50 g Carrot, fresh

  • 30 ml Soy sauce, shoyu

  • 30 ml Worcestershire sauce

  • 30 ml Vinegar, apple

  • 30 g Honey

  • 15 g Miso

  • 2 piece Onion, young

  • 2 pod Garlic, fresh

  • 1 spoon Onion, raw

  • pieces Oil, vegetable oil, canola

  • pieces Salt, table

Steps

  1. Preheat the oven with a steam cooking function to 65 degrees Celsius. If your oven does not have this function, prepare a wide container filled with water that is warm enough to barely keep your finger in for more than a few seconds. Place the container with water in a regular oven preheated to 70 degrees Celsius.

  2. Lightly salt and pepper the pork neck (about 2 cm thick steak) and place it in a ziplock bag. Add the white parts of two spring onions, two garlic cloves, soy sauce, Worcestershire sauce, and about 50 ml of oil. Squeeze the air out of the bag and seal it tightly. Place it in the preheated oven or container with water for 30 minutes.

  3. Salt and pepper the pork belly. Place it in a cold pan, weigh it down with another container or a heavy object, and slowly cook it over low heat for 30 minutes. Flip it halfway through cooking.

  4. Cut five approximately 3 mm thick slices from one carrot. From the same carrot, cut a 5 cm long piece and slice it lengthwise into 1 mm thick strips, then cut these strips into 1 mm thick matchsticks.

  5. Peel and chop the remaining carrots into smaller pieces and cook them with ginger in water for about 30 minutes. Once the carrots are completely soft, drain the water and lightly salt and pepper them. Blend the ingredients with a hand blender into a puree, then strain it through a sieve to remove any tough particles.

  6. Blend the green parts of the spring onions with oil using a hand blender. Let it sit for a while to infuse the oil with the onion flavor, then strain it through a sieve.

  7. Heat miso paste, honey, and rice vinegar with a little water over moderate heat. Slowly reduce it to make a sauce, then strain it through a sieve.

  8. Heat oil in a small pan and fry the carrot matchsticks. Heat a thick-bottomed pan for a few minutes, then add a little oil and quickly sear the pork neck (about 30 seconds on each side) that was previously tempered in the oven. Drain excess fat and in the same pan, sear the young carrots and the carrot slices.

  9. Place the carrot puree on a plate first. Lean the crispy pork belly on one side and the pork neck on the other. Pour the miso, honey, and vinegar sauce over the pork neck. Drizzle the onion oil around the pork neck, and place the seared young carrots, carrot slices, and fried carrot matchsticks on top. Sprinkle fried onions over the plate and serve the dish.

Nutrition Information (Per 100g)

  • Calories: 119.74 kcal
  • Fat: 4.9 g
    • Saturated Fat: 1.68 g
  • Carbohydrates: 9.49 g
    • Sugars: 5.21 g
  • Protein: 6.74 g
  • Fiber: 0.77 g