Japanese-style rouleau han
Danish pork belly is light and tender, making it a sumptuous and plentiful dish. The sweet and spicy seasoning makes this a menu item that goes well with rice.
- Dried shiitake mushroom (Lentinula edodes) 5
- Danish pork belly (block) 500g
- Konjac 200g
- Mini Chinese cabbage 2 bundle
- Vegetable oil 1/2 tbsp
- Rice 400g
A
- Bouillon of dried shiitake mushrooms 300ml
- Anise 2
- Soy sauce 3 tbsp
- Sugar 3 tbsp
- Japanese sake 150ml
- Oyster sauce 4 tbsp
- Grated ginger 1 tsp
Instructions
Soak the dried shiitake mushrooms in water for at least 4 hours to rehydrate them. Cut the pork into 3 cm cubes and tear the konnyaku into bite-sized pieces by hand. Cut the soaked dried shiitake mushrooms into quarters. Boil the mini Chinese green onions, take them out of cold water and squeeze out the water well.
Put vegetable oil in a frying pan and brown the pork on all sides. Add the konjac and dried shiitake mushrooms and quickly fry them.
Add A, bring to a boil, cover with a drop-lid of aluminium foil and cook over low heat for 1 hour.
Place rice in a bowl and pour over 3. Garnish with boiled Chinese cabbage.
Tips
Meats from the EU are produced from animals whose welfare is as valued as the meat they produce. European raised animals have personal veterinarians, passports for traceability and strict standards on housing to prevent overcrowding. Denmark, as one of the leading exporters of pork globally, is at the forefront in developing these improvements on pig breeding in the EU. This care for the animal transfers to the consumer, ensuring the meat you eat is healthy, high quality and has less impact on the environment.
