Char Siu with Unagi Kabayaki sauce, gyoza and Tenkasu

Name: Char Siu with Unagi Kabayaki sauce, gyoza and Tenkasu
Ingredients: 500 g pork belly; 50 ml Tsuyu No Moto Morita; 25 ml Sushi su; 1 units.items Dash of goma abura; 1 units.items Shallot; 1 units.items Clove of garlic; 1 units.items Chili pepper; 4 CM ginger; 50 ml Rice vinegar; 200 ml Unagi kabayaki sauce; 4 units.items Pork gyozas; 3 Saké; 4 Tenkasu; 1 units.items tray of chili cress; 1 units.items Tray of daikon cress; 1 units.items tray of sakura cress

Char Siu is a Chinese (Cantonese) style of barbecued pork.

This recipe uses pork belly. Ingredients for 4 people.

Ingredients

500gpork belly

50mlTsuyu No Moto Morita

25mlSushi su

1units.itemsDash of goma abura

1units.itemsShallot

1units.itemsClove of garlic

1units.itemsChili pepper

4CM ginger

50mlRice vinegar

200mlUnagi kabayaki sauce

4units.itemsPork gyozas

3Saké

4Tenkasu

1units.itemstray of chili cress

1units.itemsTray of daikon cress

1units.itemstray of sakura cress

Preparation

Vacuum the pork belly with the Tsuyu No Moto Morita, sushi su, and goma abura and cook for 10 hours at 74°C.

Cut the ginger into large pieces and roast the chili pepper over a flame until completely blackened.
Peel and finely chop the garlic and shallots.
Sauté the shallot, garlic, ginger, and hot chili in a splash of oil until translucent.
Deglaze with rice vinegar and add the unagi kabayaki sauce.
Let simmer gently for about 15 minutes.

Fry the gyozas until nicely browned and deglaze with a splash of sake and a splash of water.
Halve the bok choy and place it next to them in the pan.
Cover and steam for about 3 minutes.

Cut a nice block of char siu and heat it at 140°C for about 5 minutes in the oven. Briefly torch it with a blowtorch.
Cut the cress loose and mix it.
Place the bok choy on the plate and add a gyoza next to it along with a piece of Char Siu.
Garnish with cress and the Tenkasu.
Serve with the Unagi Kabayaki sauce.