Japanese-style Belly Pork with Dancing Bonito


Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

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 Colmanโ€™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 small tubes and exporting it back to us at an inflated price. The result is delicious, but in my view it does not justify the mark-up.

You will need to pay a visit to a Japanese food shop to get some of the ingredients, but they all keep for ages so it will be an investment for many dishes to come.