DUROC PORK “KAKUNI” CHASHU WITH HATCHO MISO - New York Mutual Trading Co., Inc.

Chef’s Recipe by Chef Hiroki Abe from EN Japanese Brasserie

Abé Hiroki was born in Fukuoka, Kyushu, in 1976, where his family owned a sushi restaurant and he started helping at a young age. He graduated from culinary school and since age 19 he spent his time working at different Ryōteis (upscale, exclusive restaurants), Ryokans (traditional Japanese inns) and restaurants.

In 2001 he moved to the United States.
After building his experience at several restaurants in New York City, he was asked to join the opening team for EN Japanese Brasserie. In 2009, he became the Executive Chef, where he still oversees the kitchen today.

Chef Abé’s passion for food is not limited to only Japanese cuisine. He makes it a point to learn from his chef friends at restaurants like Eleven Madison Park, Le Bernardin, Blue Hill and Chikalicious and expose himself to more Western culinary ideas as well as baking techniques. By doing so, Chef Abé continues to create a New York-inspired, modern Japanese cuisine at EN Japanese Brasserie.

RECIPE

DUROC PORK “KAKUNI” CHASHU WITH HATCHO MISO

[INGREDIEN

TS]

• Duroc Pork Belly

• Hakata Salt

• A : Hatcho Miso 150g

White Miso30g

Garlic 10g

Arima Sansho 10g

Jyo Hakuto Sugar 50g

Zarame Sugar 150g

Soy Sauce 200g

Cooking Sake 200g

Takara Mirin 200g

Water 5liter.

• Sansho Powd

[COOKING DIRECTIONS]

1 Cut the pork belly into 5cm thickness stripes and tie your pork belly with twine.

2 Sprinkle on some salt and pepper. Heat a large skillet on high heat and sear the pork front,
back and each side so it has a nice golden brown color all over.

3 Mix all the items in A.

4 Cook the pork you seared in 2. into 3. with onion, ginger, scallions and garlic for 3 hours
(mid. heat) Turn off the heat and let the pot sit in the room temperature and store the pot in
the refrigerator for one night.

5 Remove the pork bellies (save the broth/sauce in the pot) remove the strings and cut into
large bite size pieces.

6 In a pot, pour back in the broth and pork with boiled eggs and bring it to boil and thicken the
broth with corn starch. Plate and sprinkle on some Sansho paper powder before serving.

#80520 F-DUROC PORK BELLY (SQ.CUT) 2/12.5lbs.

#4208 HAKATA NO YAKI SHIO 10/2.2lbs.

#24445 1 MUTENKA HATCHO MISO 40/300g

#25139 WHITE SHIRO MISO,YAMAJIRUSHI 30lbs.

#30347 OROSHI NAMA NINNIKU, S&B 12/2.2lbs.

#62037 ARIMA SANSHO 32/6.3oz.

#30488 BROWN ZARAME 20/2.2lbs.

#8380 KOSHU MASAMUNE SAKE 18 lit.

#30403 1 JYO HAKUTO 20/2.2lbs.

#81500 SHODA SOY SAUCE 18 Lit. (BIB)

#7600 USA TAKARA MIRIN 18 lit.