Pork Belly Sukiyaki
Indulge in Japanese cuisine using our Australian Pork Belly to create this mouthwatering Sukiyaki. Our succulent pork belly is simmered in a savoury-sweet broth with fresh vegetables to create a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunporkfreshfoods.com.au.
Cooking tools:
- Measuring cup
- Saucepan
- Pot
- Serving platter
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Mixing bowl
- Fork
- Whisk
Ingredients
- 500g SunPork Fresh Foods Pork Belly, cut into 1cm thick slices
- 1 piece (5cm) kombu (dried kelp)*
- 120ml sake
- 120ml mirin
- 40g sugar
- 120ml soy sauce
- 8 leaves wombok, cut in half
- 1 leek, thickly sliced on an angle
- 1 brown onion, sliced
- 150g king oyster mushrooms, sliced
- 150g enoki mushrooms, separated
- 1 carrot, sliced
- 450g firm tofu, cubed
- 200g shirataki noodles, drained and rinsed
- 100g udon noodles
- 50g butter
- 2 spring onions, finely chopped
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