Pork Belly Simmered with Ume Jam and Honey
Pork Belly Simmered with Ume Jam and Honey

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pork belly simmered with ume jam and honey. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pork Belly Simmered with Ume Jam and Honey is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Pork Belly Simmered with Ume Jam and Honey is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have pork belly simmered with ume jam and honey using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pork Belly Simmered with Ume Jam and Honey:
  1. Take 360 grams Pork belly
  2. Prepare 100 ml ●Shaoxing wine (or Japanese sake)
  3. Get 60 ml ●Soy sauce
  4. Get 1 1/2- tablespoons Ume Jam
  5. Take 1 tbsp ●Honey (or sugar)
  6. Get 150 ml Water (enough to cover the pork)
  7. Get 2/3 tbsp ●Oyster sauce
  8. Make ready 3 large ●Boiled eggs
  9. Get 1 piece ★Ginger
  10. Make ready 6 cm ★Japanese leek
  11. Prepare 1 ★Takanotsume (seeds removed)
Instructions to make Pork Belly Simmered with Ume Jam and Honey:
  1. Remove the seeds from the chili pepper and thinly slice the ginger. Hard boil the eggs and peel them.
  2. Cut the pork in chunks and boil in plenty of water. Rinse the pork and pat dry with paper towels. Brown the pork well in a frying pan and get rid of the excess fat.
  3. Put everything, except for the honey in a heavy pot and bring to a boil over high heat. Turn down the heat to low and simmer for about an hour. Add the boiled eggs halfway through and spoon the sauce over it occasionally.
  4. If the sauce starts to dry up, add a bit of sake or water. Add in the honey just before it's done. Taste and adjust. Garnish with julienned white part of leeks.
  5. I used "Ripe Ume Jam"Tart and fresh ume taste good in the summertime. This might be good with yuzu jam, too!

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