Name: Pork Belly and Burdock Root
Cuisine: 和食
Ingredients: 400g pork belly; 1-2 burdock roots; Dried red chili pepper, to taste; Water, as needed; 2-3 tbsp vegetable oil; 50ml soy sauce; 50ml sake; 50ml mirin; 2 tbsp sugar

About "Pork Belly and Burdock Root"

An ultimate rice-vanishing side dish featuring pork belly and burdock root. By searing both the burdock and the meat separately, we bring out a rich, savory aroma. Then, by steam-cooking with minimal liquid, the umami is deeply concentrated. Despite using simple ingredients and seasonings, this recipe delivers a complex and deep flavor profile.

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Video Timestamps

Tips for Making "Pork Belly and Burdock Root"

Prep
- Split the burdock root into quarters and cut into 5-7 cm lengths, keeping them thick to preserve their texture and presence.
Searing
- Sear the burdock root thoroughly until at least two sides are charred. The charring triggers the Maillard reaction, adding rich depth.
Searing
- Sear the pork belly on only one side. Searing all sides makes it dry, but one-sided searing balances a savory aroma with juiciness.
Cooking Method
- Steam-cook with minimal liquid instead of boiling to keep the seasoning concentrated, making it easier to draw out the umami.
Seasoning
- After steaming, let the sauce cool slightly before tasting. A 'slightly strong' flavor is ideal for a side dish paired with rice.
Heat Control
- Sear over high heat and steam over medium heat. During steaming, open the lid every 5 minutes to stir and distribute flavors evenly.

Ingredients for "Pork Belly and Burdock Root"

9 items

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400gpork belly
1-2burdock roots
Driedred chili pepper, to taste
Water,as needed
2-3tbsp vegetable oil
50mlsoy sauce
50mlsake
50mlmirin
2tbsp sugar

How to Make "Pork Belly and Burdock Root"

1
Cut the burdock root and pork belly
Wash the dirt off the burdock root, split it lengthwise into quarters, and cut into 5-7 cm lengths. Cut the pork belly into 2-3 cm cubes. Keeping them thick is the secret to achieving a great texture and presence.
Do not slice the burdock root too thinCut the pork belly into bite-sized cubes
2
Sear the burdock root
Heat about 2 tbsp of vegetable oil in a pan over high heat, add the burdock root, and coat it well with the oil. Sear it thoroughly until at least two sides are nicely browned and slightly charred, then remove from the pan. The charring triggers the Maillard reaction, turning into rich depth of flavor.
Use plenty of oil, as a lack of oil will prevent proper browningSearing it thoroughly until slightly charred is bestThe char won't taste bitter; it turns into delicious depth
3
Sear one side of the pork belly
Add about 1 tbsp of vegetable oil to the pan over high heat, and add all 400g of pork belly at once. Sear until only one side is deeply browned. Searing all sides will dry out the meat, so searing just one side perfectly balances a savory aroma with a tender texture.
Searing only one side is a professional techniqueSearing all sides dries out the meat, making it tough
4
Wipe off excess fat and add seasonings
Turn off the heat and wipe away excess fat from the pan with a paper towel. Return the seared burdock root to the pan, mix lightly, and add 2 tbsp sugar, 50ml sake, 50ml mirin, 50ml soy sauce, and dried red chili pepper to taste.
Wiping off the fat prevents greasiness and ensures a clean finish
5
Steam-cook
Add a splash of water, mix lightly, cover with a lid, and steam-cook over medium heat for 20 minutes. Instead of boiling in a lot of liquid, steaming with minimal water keeps the seasoning concentrated, making it easier to draw out the umami.
Steam-cook over medium heat for 20 minutesOpen the lid and stir every 5 minutesIf the liquid runs low, add a little water to prevent burning
6
Adjust the flavor and serve
Open the lid, scoop a little sauce with a spoon, let it cool, and taste it. The trick is to let it cool slightly, as you cannot gauge the flavor accurately when it is piping hot. A sauce that tastes 'slightly strong' is perfect for pairing with rice. If it's too weak, simmer it down; if it's too strong, dilute with a little water.
Always let the sauce cool slightly before tastingA slightly stronger flavor is ideal for pairing with rice

Food Science

Why This Dish Tastes So Good

Combining the umami component inosinic acid found in pork with the glutamic acid in soy sauce and sake creates an umami synergy. Additionally, adding the spiciness of red chili pepper to the saltiness of soy sauce and the sweetness of sugar and mirin balances the five basic tastes, resulting in a deep flavor profile. Furthermore, the Maillard reaction occurs as the meat and burdock root are stir-fried and simmered together, enhancing the savory aroma.

Umami ComponentsBalance of Five/Six TastesTemperature and Heat Reactions

Detailed Commentary on "Pork Belly and Burdock Root"

* Content organized by topics from the video.

The Origin and 3 Key Points of the Dish

Today, we are introducing the ultimate rice-vanishing side dish: Pork Belly and Burdock Root. This recipe was born from a desire to easily enjoy the tenderness of pork and the savory aroma of burdock root—something simpler than making tonjiru (pork miso soup) or the time-consuming kakuni (braised pork belly). With just a few ingredients, anyone can make an incredibly delicious dish. There are three key points to making this perfectly: first, sear the burdock root; second, sear the meat; and third, steam instead of boiling. Each of these three steps has a scientific reason behind it, all designed to maximize deliciousness. Let's keep these points in mind as we cook.

Searing and Cutting Burdock for Best Flavor

The first key point is the process of searing the burdock root. Add a generous amount of vegetable oil (about 2 tbsp) to the pan. Since there is a large volume of burdock, a lack of oil will prevent it from browning beautifully. Turn the heat to high and add one whole burdock root, cut into pieces. The way the burdock is cut is also deliberate: we split the round root into quarters lengthwise and then cut them into 5-7 cm lengths. The key is to leave a substantial thickness. Since ingredients shrink as moisture evaporates during cooking, slicing them too thin would make them lose their presence. To fully enjoy the texture and presence of the burdock in this simple dish, we intentionally cut it thick. Let's coat it thoroughly with oil and sear it over high heat.

The Science of Richness and Maillard Reaction

As you sear the burdock root, it will gradually brown and release a wonderful, savory aroma. This searing process is the ultimate key to creating a deep richness (koku) in the dish. In cooking, 'richness' refers to the complexity of flavor created when the five basic tastes and aromas intertwine. When the sugars and amino acids in the burdock react to heat, they undergo the Maillard reaction, which generates this complex flavor and depth. For burdock, it is best to sear it thoroughly until it is slightly charred. This charring does not produce an unpleasant bitterness; instead, it dissolves into the cooking liquid, transforming into a deep, savory deliciousness. Once at least two sides are well-seared and charred, turn off the heat and transfer the burdock to a separate bowl.

The Surprising Reason to Sear Only One Side

The next key point is searing the meat. Add about 1 tbsp of vegetable oil to the pan, turn the heat to high, and add all 400g of pork belly (cut into 2-3 cm widths) at once. The most crucial rule here is to sear the pork belly on only one side. This is the perfect balance of tenderness and aroma, discovered after countless trial runs. If you sear all sides of the meat, too much moisture escapes, making it dry and tough—almost like boiling crispy bacon. To achieve a hybrid of a savory 'seared side' and a juicy, tender 'unseared side,' searing only one side is a professional technique.

Concentrating Umami by Steaming, Not Boiling

Once one side of the meat is beautifully seared, turn off the heat and thoroughly wipe away any excess fat from the pan with a paper towel. Since pork belly is very fatty, this quick step prevents the dish from becoming greasy and ensures an elegant finish. Next, return the burdock root to the pan, add 2 tbsp of sugar, and 50ml each of sake, mirin, and soy sauce, along with dried red chili pepper to taste. Now, we begin the final key point: steaming instead of boiling. After mixing everything lightly, cover with a lid and steam-cook over medium heat for 20 minutes. By 'steaming' with minimal liquid rather than 'boiling' in a large amount of water, the seasoning remains highly concentrated. This helps draw out the umami from the ingredients while allowing the flavors to penetrate deeply.

Adjusting Flavor and Easy Recovery Tips

While steam-cooking, open the lid every 5 minutes to gently stir the ingredients, flipping them to ensure the flavors blend evenly. If the liquid runs low, add a small amount of water to prevent burning. After 20 minutes, open the lid, scoop a little sauce with a spoon, and let it cool before tasting. The trick is to let it cool slightly, as you cannot accurately judge the flavor when it is piping hot. At this stage, a sauce that tastes slightly strong on its own is the perfect balance for a side dish paired with rice. If the flavor is too weak, simmer it down a bit; if it is too strong, you can easily recover by adding a splash of water. Once the flavor is perfect, plate it, garnish with green onions or shichimi togarashi (seven-spice blend) if desired, and your exquisite Pork Belly and Burdock Root is ready.

About こじまぽん助【分子調理学研究家】

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