1lb pork belly, skin optional, tied at 1/2in intervals
12 cloves garlic, crushed
6 scallions, 2 cut into 4in pieces and remaining finely sliced
3-1/2in ginger, sliced
2 cups soy sauce
1/2 cup mirin
2tb white miso
3 cups chicken stock
2 cups vegetable stock
20oz fresh noodles or 14oz dried noodles
8oz enoki mushrooms
4tb bamboo shoots
2 nori sheets, cut into 8 pieces
Cover pork with water and boil for 15 minutes. Drain and return to pot with 4 cloves garlic, scallion pieces and 1in ginger. Add water to cover (about 6.5 cups), bring to a boil and simmer partially covered for 1.5-2 hours, flipping pork after 45 minutes. Let pork cool in pot. Set pork aside and strain broth; set broth aside in fridge for 8 hours – 2 days.
Meanwhile, bring pork and 5-9 and enough water to cover (about 3.5 cups), bring to a boil and simmer uncovered for 1 hour, flipping pork every 15 minutes. Let pork cool in pot. Remove pork, wrap and chill for 8 hours – 2 days.
Meanwhile, strain marinade. Set aside 1 cup and place remaining in fridge. Place eggs in steamer basket set over boiling water for 6 minutes. Transfer to ice bath and let cool. Peel, add to 1 cup marinade and chill for 8 hours – 2 days.
Meanwhile, remove eggs from fridge and set aside to come to room temperature. Remove twine from pork and broil on upper-middle rack for 5 minutes, flipping once. Let rest, then shred or slice into bite-sized pieces.
Meanwhile, set aside fat from broth. Add 11-12 and remaining ginger and garlic, bring to a boil and simmer for 20 minutes. Strain, add a quarter to half a cup of remaining marinade, add back to pot and keep warm.
2lb yukon potatoes, peeled, halved and sliced 1/4in
2tb white wine vinegar
4oz bacon, cut into 1/2in pieces
4 6-8oz boneless pork chops, 3/4in to 1in
1tsp caraway seeds
2tb whole-grain mustard
2tb extra-virgin olive oil
Cover potatoes in salted water enough to cover by 1in. Add 1tb vinegar, bring to a boil and simmer for 12 minutes. Drain, reserving 4tb cooking liquid.
Meanwhile, render and crisp bacon and set aside. Cook 4-5 for about 6 minutes per side or until internal temperature reaches 140 degrees and set aside. Mix remaining ingredients and reserved liquid and bacon with potatoes and serve.
Whisk 1-3 and set mixer on low speed. Slowly stream in 4-7 and knead on low for about 2 minutes or until dough begins to form. Increase speed to med-low and knead for about 8 minutes or until dough is smooth and elastic. Rise for 30 minutes.
Fold dough over itself four times and rise for 30-60 minutes or until doubled.
Deflate dough, divide into 12 2-1/2oz pieces and loosely cover. Roll into balls, place 2in apart on a baking sheet sprinkled with half of the cornmeal and gently top with plastic wrap and a second baking sheet. Rise for 30 minutes.
Transfer to fridge for 12-24 hours.
Remove baking sheet and plastic and rise for 1 hour.
Top with remaining cornmeal. In 3 batches, brown without pressing down in a 12in skillet for 3-6 minutes per side or until browned and puffy and bake on second baking sheet in the lower-middle of a 350 degree oven for 10 minutes or until internal temperature reaches 205 degrees. Transfer to rack and cool for 15 minutes. Slice, toast and serve. Lasts 3 days at room temperature or 1 month in freezer.
Meanwhile, butter bread on one side with 2tb butter and cut out 2-1/2in rounds from center. Push potatoes and sausages to the side, add remaining butter, add bread buttered-side up and return to oven for 4 minutes.
Flip bread, crack eggs in holes and return to oven for 3-4 minutes. Remove from oven, rest on sheet for 2 minutes and serve.