Name: Sliced Pork and Spiced Summer Vegetable Stew
Cuisine: イタリアン
Ingredients: Sliced pork belly (or sliced pork shoulder for shabu-shabu) 250g; Zucchini 1/2; Eggplant 1; Red bell pepper 1/2; Onion 1/2; Canned diced tomatoes 200g; Garlic 1 clove; White wine 100ml; Cumin seeds a pinch; Coriander seeds a pinch; Red chili pepper (taka-no-tsume) a small amount; Black pepper to taste; Plain yogurt 120g; Extra virgin olive oil 1 tbsp; Lemon juice a small amount; Salt a pinch; Extra virgin olive oil (for finishing) to taste; Lemon zest (for finishing) to taste; Mint leaves (for finishing) to taste

About "Sliced Pork and Spiced Summer Vegetable Stew"

This Italian-style stew by Chef Yoshimi Hidaka of Ristorante ACQUA PAZZA features summer vegetables and spices. Onions, bell peppers, zucchini, and eggplant are seasoned with cumin, coriander, and chili, then simmered in white wine and canned tomatoes before being topped with tender, parboiled sliced pork shoulder. A generous drizzle of lemon-infused plain yogurt sauce cuts through the richness of the pork, making it a perfect, refreshing dish for summer. This is a variation of the previously shared "Light Tomato Stew with Flying Squid and Summer Vegetables" recipe—using almost the same process but offering a completely different flavor profile.

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Tips for Making "Sliced Pork and Spiced Summer Vegetable Stew"

Prep
- Use the garlic clove whole rather than minced. Minced garlic burns easily when sautéing the vegetables, so infusing the oil with a whole clove is key.
Spices
- Cut the end off the red chili pepper and thoroughly remove the seeds before adding. Sauté the cumin seeds, chili, and coriander seeds in oil, taking care not to burn them, to fully release their rich aromas.
Simmering
- Add about 100ml of white wine and cook over high heat to evaporate the alcohol. Simmer using only the liquid from the canned diced tomatoes without adding any water, cover, and cook for 2 minutes. It is fine if the vegetables still have a slight bite, as they will continue to cook in the residual heat.
Cooking Pork
- Bring water with about 0.5% salt to a gentle simmer (not a rolling boil) in a separate pot. Carefully cook the sliced pork shoulder one piece at a time. Do not crowd the pot, as cooking them all at once will make the meat tough.
Yogurt Sauce
- Insert a fork into the cut surface of the lemon and twist to easily extract the juice. Whisk the yogurt, lemon juice, and extra virgin olive oil together thoroughly, then season with salt to taste.
Plating
- Spread the summer vegetable stew in the center of the plate and gently place the pork on top. Drizzle generously with the yogurt sauce, then garnish with black pepper, lemon zest, and mint leaves.

Ingredients for "Sliced Pork and Spiced Summer Vegetable Stew"

19 items

* Tap ingredient names to find on Amazon

Slicedpork belly (or sliced pork shoulder for shabu-shabu) 250g
Zucchini1/2
Eggplant1
Redbell pepper 1/2
Onion1/2
Canneddiced tomatoes 200g
Garlic1 clove
Whitewine 100ml
Cuminseeds a pinch
Corianderseeds a pinch
Redchili pepper (taka-no-tsume) a small amount
Blackpepper to taste
Plainyogurt 120g
Extravirgin olive oil 1 tbsp
Lemonjuice a small amount
Salta pinch
Extravirgin olive oil (for finishing) to taste
Lemonzest (for finishing) to taste
Mintleaves (for finishing) to taste

How to Make "Sliced Pork and Spiced Summer Vegetable Stew"

1
[Make the vegetable stew base] Heat extra virgin olive oil in a pot over medium heat and add the whole garlic clove. Sauté without burning to thoroughly infuse the oil with its aroma.
2
Once the garlic is fragrant, add the onion and sauté briefly.
3
Add the cumin seeds, deseeded red chili pepper, and coriander seeds in order. Sauté carefully without burning to release the aromas of the spices.
4
Add the red bell pepper and sauté briefly, then add the zucchini and eggplant and stir-fry everything together.
5
Add about 100ml of white wine and cook over high heat to thoroughly evaporate the alcohol.
6
Add the canned diced tomatoes without adding any water, mix well, and season with salt. Once it comes to a boil, cover and simmer over low heat for about 2 minutes. It is fine if the vegetables still have a slight bite; keep warm over very low heat.
7
[Make the yogurt sauce] Place 120g of plain yogurt in a bowl. Insert a fork into the cut surface of a lemon and twist to squeeze in the juice. Add 1 tbsp of extra virgin olive oil and whisk thoroughly. Season with a pinch of salt.
8
[Parboil the pork] Bring water to a boil in a separate pot and add about 0.5% salt. Adjust the heat so the water is gently simmering (not boiling vigorously), and carefully cook the sliced pork one piece at a time.
9
[Plating] Mound the summer vegetable stew in the center of a plate, and gently place the parboiled pork on top.
10
Drizzle generously with the yogurt sauce, grind some black pepper over it, grate lemon zest on top using a microplane, and scatter mint leaves to finish.

Detailed Commentary on "Sliced Pork and Spiced Summer Vegetable Stew"

* Content organized by topics from the video.

Spiced Summer Vegetable Stew with Pork

Chef Yoshimi Hidaka and his assistant, Taisei Tanaka, make their appearance. This is the fourth video they are shooting in a single day, and with dinner service fast approaching, they start with a slightly rushed but lively energy. Today, they are sharing a variation of a recipe Chef Hidaka is particularly fond of: the previously featured 'Light Tomato Stew with Flying Squid and Summer Vegetables.' While the process is nearly identical, this version swaps the squid for pork to create 'Warm Sliced Pork and Spiced Summer Vegetable Stew.' Unlike the squid version, which is rich with seafood umami, this dish highlights the sweet fat of the pork combined with spices and a refreshing sauce. The chef himself is excited to see how these flavors meld as they begin cooking.

Infusing Oil and Preparing Summer Veggies

They start by making the ratatouille-style vegetable stew base. After heating olive oil in a pot, they add a crushed garlic clove to slowly color it and infuse the oil with its aroma. The chef emphasizes using whole garlic rather than minced, as minced garlic would burn later when sautéing the vegetables. While cooking the garlic, the two chat about summer vegetables. Today's selection includes onion, bell pepper, zucchini, and eggplant. When the chef suddenly asks, 'What comes to mind when you think of summer vegetables?' Tanaka hesitates before answering 'broccoli...' Chef Hidaka gently teases him, saying, 'Broccoli might be a bit different,' bringing a smile to everyone's face. Once the oil is thoroughly infused with garlic, they add the onion first to draw out its sweetness.

Tips for Releasing Spice Aromas

After lightly sautéing the onion, it's time to add the spices. In the previous squid recipe, they only used cumin seeds and red chili, but this time they upgrade the dish by adding coriander seeds. Tanaka happily shares, 'I love coriander!' Chef Hidaka notes that even people who dislike cilantro leaves often enjoy coriander seeds. They add the cumin seeds and the red chili (with the end cut off and seeds thoroughly removed) to the pot, sautéing carefully to avoid burning. Next, they add the coriander seeds, letting them heat through in the warm oil to release their rich, aromatic fragrance. An exotic, mouth-watering aroma instantly fills the studio. Once the spices are fragrant, they add the bell pepper and toss everything together.

Finishing the Stew with Wine and Tomato

After sautéing the bell pepper, they add the zucchini and eggplant to the pot. While a standard ratatouille uses fresh tomatoes and simmers slowly in its own juices, they want to keep the vegetables fresh and juicy—almost like a freshly made stir-fry—so they add about 100ml of white wine. While cooking off the alcohol over high heat, the chef playfully puts Tanaka on the spot again, asking, 'Do you have anything to share?' Tanaka offers his honest thoughts as a cook, noting how refreshing it is to use spices in an Italian stew and how incredible the aroma is. Once the alcohol has evaporated, they add the canned diced tomatoes. Without adding any water, they mix everything using only the moisture from the tomatoes, season with salt, cover, and simmer for 2 minutes.

Making the Refreshing Yogurt Sauce

While the stew is simmering, they prepare the special yogurt sauce to drizzle over the pork. They place plain yogurt in a bowl and squeeze in lemon juice. To extract as much juice as possible, the chef suggests inserting a fork into the cut side of the lemon and twisting it. The key to this sauce is the bright acidity of the lemon. They add extra virgin olive oil and whisk the mixture thoroughly. Upon tasting, the chef is pleased with the sharp, refreshing acidity. They finish the sauce with a pinch of salt to balance the flavors. This refreshing yogurt sauce is perfect for cutting through the richness of the pork.

Perfectly Parboiling the Pork Shoulder

They check on the vegetables after 2 minutes of simmering. Tanaka tastes them, but since he is highly sensitive to hot food, he blows on it frantically before taking a bite, making the chef burst into laughter. Tanaka approves, saying, 'They still have a bit of texture, but they will finish cooking in the residual heat. The coriander completely transforms the aroma.' They keep the vegetables warm over very low heat. Next, they bring water to a boil in a separate pot and add salt to a concentration of about 0.5% (lighter than pasta water). Keeping the water at a gentle simmer rather than a rolling boil, they carefully cook the sliced pork shoulder one piece at a time. The professional secret to keeping the meat tender is to cook each slice individually rather than dumping them all in at once.

Plating and Tasting the Final Dish

With all the components ready, they begin plating. They lay down a bed of the warm, slightly crunchy summer vegetable stew in the center of the plate, then gently pile the warm parboiled pork on top. They drizzle the special yogurt sauce generously over the dish, grind some black pepper, grate fresh lemon zest over it, and scatter fresh mint leaves for a summery touch. Staff member Yoshizawa joins them for the tasting. After taking a bite, Yoshizawa raves, 'Delicious! The aroma of the coriander and the acidity of the yogurt sauce pair beautifully with the rich pork.' Tanaka agrees, noting, 'Unlike the squid stew, cooking the components separately and combining them on the plate highlights each ingredient while bringing them together harmoniously. The yogurt sauce makes it incredibly light.' The chef concludes, 'This would also work with beef or chicken. Though the process is similar to the squid stew, the final flavor is completely different. I hope you try both to expand your repertoire!'

About 日高良実のACQUAPAZZAチャンネル

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