Hi there. A little while ago I was in London and went to Tosa and had this as a starter.
The thought of that much fat originally turned me off but it was surprisingly nice and very different, I'd never had anything quite like it really so when I got home I thought I'd have a crack at it.
I made it and it was probably the tastiest, most unctuous thing I've ever eaten in my life. I'd made a really big batch and we just couldn't stop until it was gone.
Unfortunately, I made the mistake I always, always seem to make when I do something really good and didn't pay any great amount of attention to what I was putting in. :(
Over the following couple of weeks I made it again and again, repeating what I thought
I'd done and a couple of recipes I'd found on the net but never quite got the same infusion of flavour into the pork nor the strong, distinctive aromatic tang in the sauce.
What I do remember of the first time is, I slow cooked the mix overnight then left it to cool during the day. To serve it I warmed it through, siphoned off the broth then reduced it down with some star anise.
What little I do remember:
Did use a light soy sauce.
Did use a mix of pork and chicken stock as a base.
Did use demerera sugar
Did use star anise in the reduction.
Probably did use honey.
May have used star anise in the initial cook, but probably not.
May have used ginger.
May have used rice vinegar.
May have used garlic.
Didn't use rice wine.
Does anyone have any experience with this recipe? From what I gather it's something of a labour of love and I'm not sure my waistline could take another fortnight of test dishes. :D