NIBUTA
Japanese poached and marinated pork. This recipe is from an awesome Japanese food site called Just Hungry (www.justhungry.com). The umeboshi is the secret ingredient in this pork recipe. :) Maki (who came up with this recipe) suggests not using a very lean, very expensive cut of pork for this recipe. The fat will end up in the poaching liquid. Don't let the cooking time scare you. It takes 90 minutes of no-work poaching time, plus an hour to cool and marinate, plus time in the fridge to get cold. No major work involved. :) This was amazingly delicious fresh, and wonderful after a night or two in the fridge.
Provided by CraftScout
Categories Lunch/Snacks
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- If you want your pork roast to look pretty, tie it with kitchen twine, but this isn't necessary.
- Place umeboshi, leek tops, and ginger in a big pot with enough water to cover the pork and bring to a boil. Lower the pork into the boiling water carefully, cover, and lower the heat to a simmer. Poach for 90 minutes. Remove cover and let cool in the liquid a bit.
- Meanwhile, combine marinade ingredients in a small pan and bring to a boil. Let cool.
- Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrigerator until cold.
- This can be stored in the fridge for up to a week, or longer in the freezer. It can be eaten as slices, or used in place of char siu for steamed buns, or chopped and stirred into noodles.
Nutrition Facts : Calories 240.4, Fat 5.8, SaturatedFat 2, Cholesterol 71.4, Sodium 4222.7, Carbohydrate 11.2, Fiber 0.6, Sugar 7.6, Protein 32.8
NIBUTA - FROM JUSTHUNGRY.COM
Steps:
- In the meantime, put the green leek tops, ginger slices, and umeboshi in a pot with enough water to cover the pork. Bring to a boil, then put the meat in. Lower the heat until it's barely simmering, put on a lid, and poach for 90 minutes. Let cool a bit in the liquid. In the meantime, combine the marinade ingredients in a smaller pan and bring to the boil. Let cool. Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrigerator until cold. It can be kept like this in the marinade in a tightly closed container in the refrigerator for up to a week. Or, take out of the marinade and store in the freezer (optionally cut into smaller pieces for easy use and defrosting). Best served cold and thinly sliced.
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