Rouelle de porc braisée au vinaigre balsamique (Balsamico soft pork roast)

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An old fashioned cast-iron slow cooked roast, with its sauce and season steamed veggies. The balsamico vinegar brings the char color and some sourness that lights it up.

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That’s a meal that takes 5 minutes to throw… and 2 days to cook, but you don’t care as you have nothing to do.
The cut is called sune in Japanese, I think it corresponds to rouelle in French, a round cut in the pork leg. It’s just ideal for this type of recipes.
A grated carrot, a grated onion, 2 chunks of garlic, a handful of oregano, 1/2 of balsamico vinegar, some water.
2 hours low heat. The next day, again, 2 hours.

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The meat is easy to cut, with a pleasant soft texture.

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The sauce : everything in the pot except the meat, passed in the mixer. I’ve added, paprika powder for the color, salt, pepper, reheated.

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Steamed romanesco.

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Steamed new potatoes.

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And a little plate of stalks of spinach and mustard leaves, stir-fried with spices.

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Buta no shogayaki – Ginger pork

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Two easy and tasty Japanese dishes.

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Of course, the most important ingredient is ginger.

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You can use any cut of pork that can be cooked quickly in a pan, but the easiest is to use these very thin slices.

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Here are the proportions of the sauce. You need about 1 tbs per person, but use as much as you wish. The ginger is peeled and grate, you can also mince it thinly. Just mix.
First, you can stir fry onions, and keep them aside.

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Cook the meat fully on both sides. Add the sauce, and a little water, let simmer about 10 minutes. Put back the onions. Reheat together.

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Serve with raw veggies. Here cabbage and kintoki red carrot.

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Furikake is a dry powder mix used to give flavor to white rice, or other plain food. There exist many types. This one is called yukari (purple), it is made of mostly dried akashiso (red shiso). The other ingredients of the mix vary. Here : umesu (pickled plum vinegar), salt, sugar, yuzu lemo. It’s ready to use. So just put on boiled spaghetti and that’s a side dish.

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Pork and oyster okonomiyaki

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A filling Osakan lunch : Okonomiyaki.
Today’s garnished with pork and oysters.
For details, there is a special page with all explanation in French and English: okonomiyaki

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Main ingredients.

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Well cooked. You can see the meat that I put in the bottom of the pan.

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Painted with shoyu soy sauce, garnished with aonori seaweeds, negi leeks, fish flakes and pickled ginger.

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Butakimchi nabe, spicy Japanese steamboat

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A meaty nabe today. As previously, I only show the preparation for the night time hot pot. Buta is pork, and kimchi well, there is some in it :

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That spice pickle will flavor the broth. I add miso and raw ginger too. That will even be too spicy and salty, so some more neutral ingredients are necessary for balance.

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Konnyaku, made from some kind of root veggie. It has nearly no calories, and no flavor but the texture in the hot soup is very pleasant.

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Enoki are not full of flavor either. They soak the soup and bring some texture.

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Chrysanthemum greens, they have some sourness like aragula.

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The meat. It’s pork sliced very thinly. The amount seems important, but that’s only 100 grams.

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So everything is ready… curtain.

Post-scriptum : miam miam miam…

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Jungle penne rigate

A little river of pasta in the middle of the forest. Veggies creates volume to the dish.

Mushrooms.

The greenest leaves of a big cabbage. They say the darker the green, the more nutrients so I don’t discards the best part of the vegetable.

In the bath together.

The sauce is a leftover of stew, with some added favas (broad beans) to complete the meat.

porc aux coings