Japanese-style Belly Pork with Dancing Bonito

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

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We tend to think of Japanese food as being elegant and formal, but they have a whole tradition of earthy peasant food which is now starting to be seen in the West Here, the pork is simmered for a long time until meltingly tender, its fattiness cut with generous additions of Colman’s mustard.

I always used to use Japanese mustard for this dish until I discovered that the Japanese import mustard from England only to do something mysterious to it before putting it in s