1. In a cooking pot, heat 1 tsp vegetable oil and cook the pork. When the pork is almost cooked, add carrot, leek and shiitake. Stir-fry for a few minutes.
2. Pour the water (800ml) and bring it to a boil, adding chicken soup powder, cooking sake, soy sauce, kosher salt, oyster sauce.
3. Once it has boiled then add tofu and bring it to a boil again. Add vinegar (1 or 2 tbsp, depending on your taste). Pour the dissolved potato starch to thicken the soup. Then add the beaten eggs but don't mix them in until the eggs are cooked.
1. Roll up the pork belly and tie up with a cooking string.
2. Place the pork, green parts of a leek, garlic, and ginger in a large cooking pot. Pour enough water to cover the pork (I added about 3L this time).
3. Cook over high heat and bring it to a boil. Skim off any foam from the surface, then reduce the heat to low. Cover with aluminium and simmer for 2 hours, turning the pork occasionally (lowest heat).
4. Meanwhile we make the marinade sauce! In a small cooking pot, add all the marinade sauce ingredients except the grated garlic. Heat over medium-high heat and bring it to a boil. Remove from the heat and set is aside until the pork is ready.
5.After the 2 hour simmering Transfer the marinade sauce into a bowl and add the grated garlic. Take the pork out and place it on a plate. Don't throw away the broth, if you make Ramen :). Roast the outside of the pork with a cooking torch if you can.
6. Transfer the pork into the marinade sauce and coat it on all sides with it. Let it sit until it cools to room temperature.
7. Transfer the pork and sauce into a zip-lock back and marinate overnight in the fridge.
8.Next Day Transfer onto a cutting board, remove the thread and slice :)
Use it for ramen topping, char siu don or fried-rice!
Note : Keep the broth in which you boiled the pork if you are making ramen.
1. In a large saucepan, place the pork belly and pour water to cover the pork completely (about 1cm more water above the pork). Add the ingredient A and bring it to a boil. Turn the heat to low and cook for about 30 to 40 min at low heat.
2. In a frying-pan, add all ingredient B and bring it to a boil. Place the boiled pork from #1 on the sauce. Let it cook down while coating the sauce on all pork sides.
1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.