Photo: Sam Loyd
Cola-braised pork belly, caramelized celery, fondant squash, roasted baby turnips, shelled peas, miso mustard and dashi pearls
42 ingredients
1 hr
Serves 4
openrecipes
Cola makes a surprise appearance in a braise for pork belly in this Japanese-inspired dish.
Estimated Nutrition (whole recipe, rough)
1409
Calories
70g
Protein
58g
Fat
147g
Carbs
Counts 19 of 27 ingredients — the other 8 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shiitake | 1/2 cup (73g) | 34 |
| Turnip | 1 medium (122g) | 34 |
| Miso | 1 tbsp (18g) | 34 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Katsuobushi | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Yuzu | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Shiso | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20cm/8in dried konbu
- 10 dried shiitake mushrooms
- 1 litre/1¾ pints low-mineral bottled water, or softened tap water
- 50g/1¾oz katsuobushi
- 500g/1lb 2oz pork belly
- 450ml/16fl oz cola
- 300ml/10fl oz dashi
- 150ml/5fl oz soy sauce
- 150ml/5fl oz Worcestershire sauce
- 5 tbsp red wine
- 7 tbsp mirin
- 2 star anise
- 1½ tsp yeast
- 1 stick celery
- 100g/3½oz caster sugar
- 50ml/2fl oz water
- 1 tsp yuzu juice
- 1 small red kuri squash
- 2 tbsp olive oil
- 100g/3½oz butter
- about 100ml/3½fl oz dashi
- about 100ml/3½fl oz red wine
- 20 baby turnips
- 2 tbsp walnut oil
- sea salt and freshly ground white pepper
- 60 peas
- 250ml/9fl oz dashi
- 2 tbsp white miso
- 2 tbsp Dijon mustard
- 50ml/2fl oz white vermouth
- 100ml/3½fl oz dashi
- 1 free-range egg
- 2 tbsp walnut oil
- 30g/1oz parmesan
- 100ml/3½fl oz dashi
- 2 tsp shoyu
- 2 tsp mirin
- 1 tsp yuzu juice
- pinch sodium alginate
- 10g/¼oz food grade calcium chloride
- shiso cress
- salad cress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes