Japanese Pork, Korean Rice Cakes And French Beans (Teriyaki Feast)

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While the ingredients for this dish (and the cooking methods) are not exactly a traditional combination, for my personal palette they compliment each other perfectly. They are typical for the dishes I prepare for myself at home. On the other hand, would I still cater to guests at a restaurant or at home, I would not hesitate to serve this kind of food as a course in a multi-course menu. (As I have done many times).
Having been trained in and practiced for most of my career classic French cuisine, as well as garnering experience in local cuisines around the globe, this type of “fusion cuisine” has become my personal cooking style. Nowadays, cooking mostly for myself, a few close friends and the occasional high-end private gig, I don’t have to confirm to traditional cuisines anymore; – my food has become truly a fusion of dishes, methods and ingredients from around the world. Mind you, I don’t try to make my food appear haphazardly strange or exotic on purpose, but sometimes that’s the result when mixing without restraint 🙂
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Bon Appetit ! Life is Good !
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P.S.
“Teriyaki” in this dish refers to the teriyaki sauce as part of the dish, not the traditional cooking method. Click for Teriyaki
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Ginger Paste

: Garlic Confit Paste

: Chile Oil

: Soy Sauce

: Teriyaki Sauce

: mix soy sauce, teriyaki sauce, ginger paste, garlic paste, and chile oil into sweet and spicy marinade, about 1 cup

: marinade pork butt in the marinade for two days, turning often

: to a non-stick pan, add the 1 cup marinade, 6 cups of water and the pork but

: cover the pan, bring to a boil, turn heat to very low, simmer until pork is very tender, about 2 hours, depending on the size of the butt

: remove pork but, set aside, keep warm

: remove 1/3 of the stock, reduce until thickened, put the pork on a baking rack, brush with the thickened glaze, bake for twenty minutes at 375F, brush with glaze every 5 minutes