Slow-cooked Pork Neck, Cuttlefish and Cabbage Salad with Tonkotsu Sauce

Name: Slow-cooked Pork Neck, Cuttlefish and Cabbage Salad with Tonkotsu Sauce
Cook time: 20 h
Total time: 20 h
Yield: Serves 4
Ingredients: ⅛ small onion; 15 grams bonito fiakes; 3 thin slices ginger; ¼ cup sugar; 1 tablespoon vegetable oil; 200-gram slab pork fat back; 2 leeks, washed and roughly chopped; ¼ cabbage, finely julienned; 2 tablespoons vegetable oil; 2 teaspoons granulated sugar; 1 tablespoon julienned shiso; ½ cup poached cuttlefish (from above), thinly sliced; usukuchi shoyu, to taste; ¼ tablespoon sugar; 20 ml mirin; 1 tablespoon sesame oil; ½ cup grapeseed oil; ½ spring onion, white parts only, thinly sliced; reserved trimmings from pork neck; 200 grams whole mushrooms; 6 fresh shiitake mushrooms, sliced; 1-2 potatoes (to make 12 balls), peeled; 20 grams piece kombu; salt; 5 cm knob ginger, sliced; 60 ml yuzu juice; 2 kg chicken frames; 1 teaspoon garlic, finely minced; 8 cups water; ½ cup oolong tea leaves

Preparation info

Serves
4

Difficulty
Medium
Ready in
20 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Being awarded The Age Good Food Guide’s 2013 Chef of the Year, and his restaurant, The Provenance, winning Regional Restaurant of the Year, has established Michael Ryan as a culinary leader. His delicate cooking style references Japanese cuisine. This recipe has many components and needs to be prepared step by step, but the end result is worth every ounce of effort.

Ingredients

Main course
Sous vide

Ingredients

Method