Japanese Pork Curry, Fermented Corn, Pickled Rat Tail Radishes, Lemon Koshu

Pork Foodservice
Japanese Pork Curry, Fermented Corn, Pickled Rat Tail Radishes, Lemon Koshu
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Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon cumin seed
1 1/3 pounds pork loin (small diced)
1 tablespoon unsalted butter
2 medium carrot (peeled and diced 1/4 inch)
1 yellow onion (minced)
1 stalk celery (finely grated)
1 clove garlic (finely grated)
1/2 inch fresh ginger (piece, finely grated)
1 tablespoon tomato ketchup
1 tablespoon paprika
1 1/2 teaspoons hatcho miso (substitute red miso)
1 cup pork stock
2 yukon gold potatoes (medium, peeled and diced)
1/2 inch Japanese brick curry (x 1/2 inch piece)
1 bay leaf
2 teaspoons rice vinegar
salt
pepper
2/3 cup corn kernels (fresh)
1/2 cup water
3/4 teaspoon salt
2/3 cup radishes (rat tail, cleaned)
1/3 cup rice vinegar
4 cloves garlic
2 tablespoons water
1/3 cup sugar
1 pinch crushed red pepper flakes
1 1/4 cups lemon peel (minced)
1/3 cup yellow wax pepper
1 1/2 teaspoons salt
3/4 teaspoon sugar

Directions

11. For the Curry: In a Donabe or Dutch oven, toast the cumin seeds in the oil and then add the pork loin. Start to get color on the pork and add butter and sweat the vegetables, once they start to get translucent add rest of ingredients except for the rice vinegar. Simmer until pork is tender and the sauce has thickened and season with the rice vinegar.
22. For the Corn: Dissolve salt into the water and place in a vacuum-sealed bag and seal on medium pressure and leave at room temp for 7 weeks. Place in cooler until use.
33. For the Rat Tail Radish: Bring all ingredients except for the radishes to a boil and pour over the radishes. Cool and reserve.
44. For the Lemon Koshu: Blend all ingredients together into a smooth paste and vacuum seal at high pressure and let set at room temp for 3 weeks until ready to use.
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