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Cumin and Lemon Kyushu-Style Pork, Tofu, and Vegetable Stew

Name: Cumin and Lemon Kyushu-Style Pork, Tofu, and Vegetable Stew
Total time: 37 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300g Kurobuta pork; 1 block (400g) silken tofu; 1 onion; 2 carrots; 1 potato; 2 cloves garlic; 1 tbsp soy sauce; 1 tbsp mirin; 1 cup water; 1 tbsp sake; 1 tsp grated ginger; 1 tsp ground cumin; 1 tbsp lemon zest

A subtle blend of cumin and lemon zest enhances the savory broth with a warm, citrusy note.

37 minutes4 servings

Method

Brown pork in a pot and set aside.
Sauté onion, garlic, and carrots.
Add ground cumin and lemon zest to the pot during preparation, sautéing with onion, garlic, and carrots.
Add pork, potato, soy sauce, mirin, water, sake, and ginger.
Simmer 30 minutes until tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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