Water-free Braised Pork and Potatoes

Steps

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1. 1
   Prepare the konjac by draining its liquid and rinsing thoroughly with fresh water twice. Sprinkle with salt and rub thoroughly with your hands to remove any odor. Set aside.
   ▶ ≈0:17
2. 2
   Cut the pork belly and pork shoulder blade slices in half, then separate each piece. Season with a pinch of salt, white pepper, and sake, rubbing thoroughly to remove any gaminess. Set aside.
   ▶ ≈0:50
3. 3
   Cut the onion into thick julienne. Rinse the konjac thoroughly to remove all salt, then drain. Cut the konjac into uniform lengths.
   ▶ ≈1:35
4. 4
   Spread the onion julienne on the bottom of the pot. Arrange the konjac evenly on top of the onions. Sprinkle minced garlic and spread it out evenly.
   ▶ ≈1:55
5. 5
   Prepare the mushrooms by removing the stems and separating them. Spread evenly over the konjac.
   ▶ ≈2:44
6. 6
   Arrange the marinated pork slices one by one over the mushrooms, spreading them evenly. Sprinkle with mixed peppercorns.
   ▶ ≈2:58
7. 7
   Peel the carrots and potatoes. Cut the carrots using rolling cuts into small chunks, and cut the potatoes using rolling cuts into slightly larger pieces.
   ▶ ≈3:21
8. 8
   Spread the carrots and potatoes evenly over the meat. Gently press down if needed to fit everything. Sprinkle with salt to enhance the vegetables' sweetness.
   ▶ ≈3:44
9. 9
   Cover the pot and simmer over medium-low heat for about 15 minutes, until the pot begins to boil and the vegetables release their moisture.
   ▶ ≈4:05
10. 10
    Open the lid and stir thoroughly to blend the flavors of vegetables and meat. Mix together 70ml sake, 50ml mirin, 35-40ml soy sauce, and 1 tsp sugar until well combined, then pour into the pot.
    ▶ ≈4:53
11. 11
    Stir thoroughly to distribute the seasoning sauce evenly, then arrange the ingredients smoothly. Cover the pot and continue simmering over medium-low heat for about 30 minutes.
    ▶ ≈5:24
12. 12
    When the time is up, open the lid and gently stir to blend the flavors. Check if the potatoes are tender.
    ▶ ≈6:44
13. 13
    Transfer to a bowl or plate and garnish with green onion. Serve hot with steamed rice.
    ▶ ≈7:09