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


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 hr

Appears in

At Home with Sous Vide

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.


Pork neck

  • 8 cups water
  • ½ cup oolong tea leaves
  • 6 slices fresh ginger
  • cup soy sauce
  • ¼ cup sugar
  • 1 pork neck, skin and bone removed (approx. 700 grams)


Pork neck

In a pot, bring the water, tea, ginger, soy and sugar to the boil, then allow to cool completely in the fridge.

Trim the pork neck of any sinew, reserving the trimmings. Place the neck in the cooled brine for 3 hours.

Preheat a water bath to 58°C/136.4°F.

Rinse, dry and tightly wrap pork neck in cling wrap to form an even tube, tying the ends as you would a balloon. Place in a vacuum pouch and seal on high. Cook in the preheated water bath for 15 hours. Cool using the three-stage cooling method.

Tonkotsu sauce

Combine the pork trimmings, trotters and chicken frames in a large stockpot, and cover with cold water. Place over high heat and bring to the boil, then immediately remove from heat. Strain, discarding the liquid, and wash the meat under cold, running water. Return all of the meat to the pot.

Heat the vegetable oil in a frying pan over high heat until lightly smoking, then add the onion, garlic and ginger. Cook, tossing occasionally, until deeply charred on most sides (about 15 minutes). Place the charred vegetables into the stockpot with the meat, along with the pork fat, spring onions, whole and shiitake mushrooms and leeks. Cover with fresh cold water, and bring to the boil. Keep at a rolling simmer for 7 hours, topping up with water if necessary.

Strain the stock, discarding all the bones and meat except for the piece of back fat. Place stock in a saucepan and reduce by two-thirds, then transfer to a blender with the back fat and purée to emulsify the fat. Strain through a fine sieve, then add the usukuchi shoyu.

Dashi-poached potatoes

Preheat a water bath to 60°C/140°F.

Soften the kombu in the cold water. When soft, place kombu in a vacuum pouch with the water, and seal. Cook in the preheated water bath for 1 hour.

Pour the cooked stock into a saucepan and bring to 80°C/176°F. Add the bonito flakes, then set aside for 5 minutes. Pass through a fine sieve, and discard the solids.

Use a melon baller to cut balls out of the potatoes, then place the balls in 500ml of the stock. Season with a little shoyu, and cook until just tender.

Dehydrated miso powder

Spread the miso on a silicon sheet or a piece of baking paper and dehydrate in an oven set to 80°C/176°F until dry. Grind in a spice grinder.

Poached cuttlefish

Preheat a water bath to 60°C/140°F.

Trim the cuttlefish and seal the hoods in a vacuum pouch with the sesame oil, ginger and a little salt, and seal. Cook in the preheated water bath for 10 minutes. Cool using the three-stage cooling method.

Cabbage salad

Mix together all the salad ingredients.

Yuzu dressing

Whisk together all the ingredients to combine.

Vegetable miso

Heat the vegetable oil in a frying pan over medium heat, and sauté the garlic, ginger, chilli and vegetables until just cooked. Add the sugar and sake, and continue cooking until the pan is dry. Add the miso and sesame seeds, and sauté for about 3 minutes. Transfer the contents of the pan to a blender and purée, then pour into a piping bag.

Burnt garlic oil

Place all the ingredients in a small heavy-based saucepan and cook over low heat, stirring regularly. As the onion and garlic start to brown, divide the vegetables into 7 equal portions. Remove 1 portion and place in a blender, and repeat for the remaining 6 portions, leaving the heat on so that each time the onion/garlic mixture is darker until the last portion is quite black. Remove pan from heat, and allow the leftover oil to cool slightly. Transfer the oil to the blender with the cooked onion/garlic portions, and purée until smooth.