★Mixed Grain Rice (Or rolled barley or 5-grain rice)
Green onion or scallion
10 cm length of green onion
a small amount
Make the salted pork. Grind the salt into the pork belly meat, wrap in plastic wrap, and let sit in the fridge overnight. Refer to Recipe ID: 1623545 for details.
Soak the konbu kelp in water for about 5 minutes to soften it, and then chop finely. Cut the lotus root into large chunks. Deseed the red peppers.
Add the salted pork cut into chunks, konbu kelp, and water into a pot, turn on the heat. Remove the scum once it comes to a boil, and stew over a low heat for 50 minutes-1 hour.
Add in the ★ ingredients and boil for an additional 15~20 minutes. Natural juices and salt will seep out of the pork, so there is no need for seasoning. This is sufficient.
Serve into dishes, sprinkle with sesame, and top with "white hair" leek.
Add rice, kimchi, or boiled somen noodles to the leftover soup broth after eating all of the ingredients (adding in assorted grains will bring out the flavor).
Story Behind this Recipe
This warms me up, and is my favorite way to eat salted pork.
Lotus root has lots of vitamin C, it warms you up, it'll help protect your throat and body mucous membranes, and reduces coughing and inflammation. This root crop is eaten in yakuzen medical cuisine. Together with the vitamin B1 from the pork, this soup is full of nutrients that will help you fight off colds.