• Potatoes2 large
• Onion1/2
• Pork belly slices100g
• Yotsuba salted butter20g
• Parsleyoptional
• ★Miso1 tbsp
• ★Sugar1.5 tbsp
• ★Water100 ml

1. 1

   Cut the potatoes into bite-sized pieces, slice the onion into wedges, and cut the pork belly slices into approximately 3 cm lengths. Finely chop the parsley if using.

2. 2

   Bring water to a boil in a pot and blanch the 100g pork belly slices. Drain in a colander and rinse quickly with water.

3. 3

   In the same pot, add the 2 large potatoes, 1/2 onion, and 100 ml water. Cover with a drop lid and simmer until a skewer passes easily through the potatoes.

4. 4

   Once the potatoes are tender, return the pork belly slices to the pot and simmer until the broth is reduced to one-third or less.

5. 5

   Add the ★ seasonings (1 tbsp miso and 1.5 tbsp sugar) and toss to coat everything evenly. Remove from heat.

6. 6

   Transfer to a serving dish, top with the 20g Yotsuba salted butter, and sprinkle with parsley if desired. Serve hot.

Blanching the pork beforehand removes excess scum and odor, resulting in a cleaner, more refined flavor. Adding the pork back when the potatoes are tender prevents the meat from falling apart and ensures a tender texture.

• Calories310 kcal
• Protein7.2 g
• Fat18 g
• Carbs27.5 g
• Sodium1.1 g