Japanese-Style Pot-au-Feu: Where French Cuisine Meets Japanese Flavor

Pot-au-Feu Directions

• Prepare Ingredients Properly
  Cut 300g pork (shoulder or belly) into bite-sized chunks about 3cm square. Peel and cut 2 large potatoes, 2 carrots, and 1 onion into large chunks of roughly equal size - about 4cm pieces. Slice 1 leek into 2cm rounds, and cut 1/4 head of cabbage into wedges. Keep all vegetables chunky to maintain their integrity during the long cooking process.
• Layer For Optimal Flavor
  In a large pot, add a small amount of oil and arrange the pork pieces in a single layer. Place the firmer vegetables (potatoes and carrots) on top of the meat, followed by the onions, leeks, and cabbage. This layering technique allows each ingredient to cook properly while the flavors meld together.
• Create Savory Broth
  Pour 800ml water over the layered ingredients. Add 2 chicken bouillon cubes, 2 bay leaves, and 6 whole black peppercorns. For Japanese flavor, add 1 tablespoon sake and 1 tablespoon light soy sauce. The combination creates a broth that's neither too Western nor too Japanese - a perfect fusion balance.
• Simmer Gently
  Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Cover with a lid slightly ajar to allow some evaporation. Cook for about 45 minutes, or until meat is tender and vegetables are cooked through but still maintain their shape. Avoid stirring too often, which can break apart the vegetables.
• Season With Restraint
  About 5 minutes before finishing, taste the broth and adjust seasoning as needed. Add salt and pepper sparingly, as the bouillon already contains salt. A small splash of light soy sauce can enhance the umami flavor if desired. The final broth should be light yet flavorful, allowing the natural taste of the ingredients to shine.
• Serve In Rustic Style
  Ladle the potage into deep, wide bowls, ensuring each serving gets a good proportion of meat and various vegetables. The broth should come about halfway up the solid ingredients. Garnish with freshly chopped parsley or green onions. Serve with crusty bread or steamed rice, depending on whether you prefer Western or Japanese-style accompaniment.