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: 1 red chilli, diced; ⅛ medium carrot; usukuchi shoyu; 1 teaspoon sesame seeds, toasted; 2 pig trotters, split lengthwise; salt; ¼ cup sugar; ½ cup grapeseed oil; 3 thin slices ginger; 60 ml yuzu juice; 300 ml usukuchi shoyu; ¼ tablespoon sugar; 8 spring onions, white parts only, sliced; 1 tablespoon thinly sliced spring onion; 1 pork neck, skin and bone removed (approx. 700 grams); 20 grams piece kombu; 8 cups water; 20 ml mirin; 6 slices fresh ginger; 1 tablespoon sesame oil; 500 grams fresh cuttlefish; 230 grams white miso; reserved trimmings from pork neck; 1 tablespoon vegetable oil; 1 garlic bulb, peeled and thinly sliced; ½ cup sesame oil; 6 fresh shiitake mushrooms, sliced; ½ spring onion, white parts only, thinly sliced; 2 kg chicken frames; 2 teaspoons granulated sugar

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.