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Japanese · Side

Japanese Pork Pilaf

This Japanese Pilaf leans on sake and butter to do the heavy lifting. We smoke the Pork for real depth, then bring it together in one pan.

5.0 from 676 cooks
Prep15 min
Cook50 min
Serves2
LevelMedium
Free to cook
Japanese Pork Pilaf
Method

How to cook it

Prep everything first: chop the aromatics, measure the sake and butter elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the pork. Cook low with a little smoke until burnished and infused, resting before slicing.

Stir in the dashi stock and the rest of the sake and butter flavours, letting them cook out for a minute until fragrant.

Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped shiso and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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