Nibuta From Justhungrycom Recipes

NIBUTA

Nibuta image

Japanese poached and marinated pork. This recipe is from an awesome Japanese food site called Just Hungry (www.justhungry.com). The umeboshi is the secret ingredient in this pork recipe. :) Maki (who came up with this recipe) suggests not using a very lean, very expensive cut of pork for this recipe. The fat will end up in the poaching liquid. Don't let the cooking time scare you. It takes 90 minutes of no-work poaching time, plus an hour to cool and marinate, plus time in the fridge to get cold. No major work involved. :) This was amazingly delicious fresh, and wonderful after a night or two in the fridge.

Provided by CraftScout

Categories Lunch/Snacks

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs pork roast
water
1 umeboshi (pickled plum available at Asian markets)
1 bunch leek (just the tops are needed)
1 piece fresh ginger, sliced
2 cups regular dark soy sauce
1/4 cup sugar
1/4 cup mirin
1/4 cup sake
1 small star anise (not a whole pod)

Steps:

If you want your pork roast to look pretty, tie it with kitchen twine, but this isn't necessary.
Place umeboshi, leek tops, and ginger in a big pot with enough water to cover the pork and bring to a boil. Lower the pork into the boiling water carefully, cover, and lower the heat to a simmer. Poach for 90 minutes. Remove cover and let cool in the liquid a bit.
Meanwhile, combine marinade ingredients in a small pan and bring to a boil. Let cool.
Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrigerator until cold.
This can be stored in the fridge for up to a week, or longer in the freezer. It can be eaten as slices, or used in place of char siu for steamed buns, or chopped and stirred into noodles.

Nutrition Facts : Calories 240.4, Fat 5.8, SaturatedFat 2, Cholesterol 71.4, Sodium 4222.7, Carbohydrate 11.2, Fiber 0.6, Sugar 7.6, Protein 32.8

HALIBUT WITH HERBED BUTTER

Halibut with Herbed Butter image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
2 garlic cloves, minced
1 tablespoon minced fresh rosemary leaves
1 tablespoon minced flat-leaf parsley, plus extra for serving
1 tablespoon minced fresh chives
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh sage leaves
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
4 (6 to 8-ounce) skinless halibut fillets, about 1 inch thick, at room temperature

Steps:

For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan.
Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side.
Meanwhile, heat the herb butter just until melted.
Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes.
To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot.

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