Wendell's Pork Belly with Okara

I give Wendell credit for trying out all kinds of recipes.  This was an unusual one which called for okara. It's an Electric Kitchen recipe that Wendell found in the newspaper.  The name of it is Ukara Irichi.



Basically you stir fry preboiled pork belly.


Then add sliced kamaboko and shiitake mushrooms.


The recipe calls for peas too, but we didn't have any.


Add okara.


It's not the prettiest-looking dish, but it was really tasty. We ate it all up.


Ukara Irichi 

1/2 pound pork belly, shoulder or pork butt
3 tbs. oil
2 medium dried shiitake mushrooms, soaked until soft, then julienned (reserve liquid)
1/2 kamaboko, julienned
2 cups okara
3/4 cup pork stock
salt, to taste
2 tbs. green peas

Preboil pork: Cover pork with water, bring to rolling boil, drain and rinse.  Add just enough water to barely cover the pork, cover and gently boil 20 minutes. Reserve liquid for stock. Cool, cut pork into julienne strips.

Heat oil in nonstick skillet. On medium, stir fry pork until well done. Add shiitake, kamaboko and continue to stir fry.  Add okara and mix thoroughly, stirring often to prevent scorching.  Keep okara moist by adding pork stock and a little mushroom liquid as needed.

Add seasoning and green peas. Serves 6.