Taro and Potato Pork Stew
This is a Japanese-style stew perfect for autumn. Featuring seared pork collar, earthy taro, and potatoes, it is simmered with miso in two stages for deep flavor. A final touch of butter and glutinous rice vinegar adds complexity, making this a rich and satisfying meal perfect served over rice.
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🍳 Cooking Flow
1. Sear thick slices of pork collar until browned on both sides, then set aside. → 2. In the same pan, stir-fry the thinly sliced onions and grated ginger to deglaze and release the savory fond. → 3. Add the taro chunks, potato chunks, onion chunks, and water, then stir in the first batch of miso, mirin, and sake; bring to a boil. → 4. Return the pork to the pot, add the second batch of miso, and simmer for about 20 minutes until the ingredients are tender. → 5. Season with salt, then finish by stirring in unsalted butter, a splash of glutinous rice vinegar, and black pepper for aroma.
Cooking Steps
Brief Cooking Order
1. Sear thick slices of pork collar until browned on both sides, then set aside. → 2. In the same pan, stir-fry the thinly sliced onions and grated ginger to deglaze and release the savory fond. → 3. Add the taro chunks, potato chunks, onion chunks, and water, then stir in the first batch of miso, mirin, and sake; bring to a boil. → 4. Return the pork to the pot, add the second batch of miso, and simmer for about 20 minutes until the ingredients are tender. → 5. Season with salt, then finish by stirring in unsalted butter, a splash of glutinous rice vinegar, and black pepper for aroma.
Introduction
This is a Japanese-style stew perfect for autumn. Featuring seared pork collar, earthy taro, and potatoes, it is simmered with miso in two stages for deep flavor. A final touch of butter and glutinous rice vinegar adds complexity, making this a rich and satisfying meal perfect served over rice.
Step 1
Heat oil in a pan, add the thick slices of pork collar, sear until both sides are golden brown, then remove and set aside.
Step 2
In the same pan, stir-fry the thinly sliced onions until soft. Add a small splash of water to deglaze the pan and incorporate the browned bits, then stir in the grated ginger.
Step 3
Add the large chunks of taro, potatoes, and the remaining onion chunks into the pan, then pour in enough water to cover the ingredients.
Step 4
Whisk in half of the miso until dissolved, add mirin and sake, cover with a lid, and bring to a boil.
Step 5
Once boiling, return the seared pork slices to the pan, stir in the remaining miso, cover, and simmer over medium-low heat for about 20 minutes until the meat and root vegetables are tender.
Ingredients List
Important Notes
⚠️ Do not cut the pork too large, otherwise, the taro and potatoes might become overcooked and mushy before the meat is tender.
💡 Divide the onions into 'thinly sliced' for the base flavor and 'large chunks' to maintain texture.
💡 Miso is added in two stages: the first builds the base flavor during the initial simmer, and the second is added when the pork returns to the pot to replenish the aroma lost during cooking.
💡 Adding a small amount of unsalted butter before finishing greatly enhances the milky richness and smoothness. Keep the glutinous rice vinegar to under 5cc to brighten and meld the flavors without making the dish noticeably sour.
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