Roasted Pork and Potato Salad with a Soft-Boiled Egg
As autumn deepens and the weather gets a bit chilly, I find myself craving richer, more robust flavors.
Hiyaoroshi Sake is a type of sake that brings out its mellowness when served at body temperature or warmer. A slightly rich and delicious potato salad, paired with Hiyaoroshi Sake only available in autumn, is a perfect way to savor the season, filling both your stomach and your heart.
Autumn is the season when nights get longer, and the air turns cooler. To enjoy this seasonal Hiyaoroshi Sake, try it slightly warmed, maybe around at body temperature. It will truly make you feel the arrival of autumn.
Perfect match; Bacon-Style Roasted Pork with Yogurt-Dressed Potato Salad
Roast a chunk of pork sprinkled with sugar and salt overnight and bake it until it has a bacon-like finish, full of rich umami. Sugar helps to tenderize the meat and remove any unwanted odors, and by curing it, the flavors soak in and improve further.
To fully enjoy the roasted pork, I chose refreshing yogurt as the main seasoning instead of mayonnaise. A soft-boiled egg on top adds a significant visual appeal. Break and mix the egg just after serving; it will add a rich, creamy texture.
Pair this dish with Hiyaoroshi sake at body temperature.
AKIZAKE, Junmai Ginjo 2021 (Hokuan Daikoku)
Founded in 1923 in Omachi City, Nagano Prefecture, Hokuan Brewery crafts Sake that embodies the natural beauty of Nagano. Using rice grown at the foot of the Northern Alps and pristine water, their sake offers a true taste of the region.
In 2021, Hiyagoshi was renamed "Akizake," meaning "Autumn Sake," and now appears as aged Hiyagoshi, matured for over two years. To achieve a rich and mellow mouthfeel without sharp edges, it is best enjoyed warm, from room temperature to slightly warmer.
The deliciousness of the pork fat and the creaminess of the egg yolk make this pairing exceptionally tasty.
An irresistible potato salad with a soft-boiled egg and juicy pork.
First, you need to prepare the roast pork belly, then prepare the potato salad. It is better to prepare the pork belly a night before.
- 50 g Pork belly (without skin, I make it a block of about 300g, and left over to be used for Ramen!)
- 1/2 tbsp Salt
- 1 tbsp Brown sugar
- 2 Potatos
- 1 Egg
- 2 tbsp Yogurt
- 2 tbsp Extra Virgin Olive oil
- 2 tbsp Wine vinegar
- Prepare the pork belly one night before you eat.
The pork belly needs to be left in the fridge over night, you don't need to prepare ingredients for the potato salad at once.
- For juicy and tasty roasted pork
Sprinkle salt and brown sugar on the whole pork belly, put it in a plastic bag, and then leave it in the refrigerator overnight.
Recommended to wrap the pork with paper towel to absorb the liquid which comes out over night. - Roast the pork
Next day, roughly remove the salt and brown sugar from the surface of the pork belly and roast it in an oven preheated to 220 ℃ for about 20 minutes.
After 20 mins, leave the roasted pork in the oven so that it will be softer texture by slowly cooked at lower heat. - Making a soft-boiled egg
Make a soft-boiled egg. Put the egg in a pan, add enough water to cover the egg, and boil on medium heat for about 12 minutes.
Adding the egg in the cold water then heat the pan in order to avoid breaking the shell. After cooked, immediately cool it down in very cold water so that it becomes easier to take off the shells. - Boiling the potatos
Boil the potatoes for about 15 minutes and mush them in a bowl while they are hot.
- Tossing with dressing
Mix the mushed potato with yogurt, wine vinegar, olive oil, and add a pinch of salt, too.
- Cutting the roasted pork
Cut the roasted pork into pieces by about 1 cm. Mix the pieces with potatoes while the meat is still hot.
Mix the pork while it's still hot, the fat will spread out so that making it even more delicious. - Serve
Serve on a plate while hot, put a soft-boiled egg on it, and sprinkle with Parmesan cheese if you like.
* If you like, add cucumber or carrot to improve the color.
* Break the soft-boiled egg just before eating