|category||MeatSee the Related Food Category Page|
|cooking time||80 minutes|
|comment||Simmer defat pork for about 1 hour until tender and use the boiling liquid to blanch carrot and soy sprouts as garnish. The light and refreshing sauce is prepared with grated onion, which helps keep the vascular system healthy.|
|image||The onion-based sauce for the pork has a unique taste.|
|Lean pork leg (block)||200 g|
|Ginger (sliced)||to taste|
|Shiro-negi (white part of a Japanese leek)||to taste|
|(A) Onion||30 g|
|(A) Soy sauce||1 tbsp|
In a pot, cover the pork, the white leek (green part) and the ginger with water and bring to a boil over high heat. When it starts to boil, turn the heat down to medium and cook for about 1 hour or until the ingredients are thoroughly cooked. Remove any scum and add water if the level becomes too low.
To make the sauce, grate the onion and mix with the soy sauce and the vinegar. Cut the carrot into julienne strips (sen-giri). Remove the root ends of the soy sprouts, rinse and drain.
When the (1) pork is done, take it out of the pot and discard the leek and ginger. Bring the liquid to a boil and remove any scum. Add the carrot and the soy sprouts to the pot and cook for about 1 minute. Drain in a colander.
|technique||It is recommended for dieters as it is rich in quality protein and satisfying.|