Silesian-style Shutō

Ingredients

In the original Okinawan Shutō, the pork belly is marinated in a mixture of soy sauce, sake, and mirin, and then simmered until tender. In the Silesian-style Shutō, the pork belly is first smoked to infuse it with a smoky flavor, and then marinated in a blend of Silesian spices such as caraway seeds, juniper berries, and paprika. This adaptation adds a unique smoky and spicy twist to the traditional dish, creating a fusion of flavors from both cuisines. We alse have the original recipe for Shutō, so you can check it out.

• 1 kg (2.2 lbs) pork belly 1 kg (2.2 lbs) pork belly
• 2 tablespoons caraway seeds 2 tablespoons caraway seeds
• 1 tablespoon juniper berries 1 tablespoon juniper berries
• 2 tablespoons paprika 2 tablespoons paprika
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons mirin 2 tablespoons mirin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the smoker to 110°C (230°F) and prepare it with your choice of wood chips for smoking.
2. 2.
   Place the pork belly on the smoker rack and smoke for 2 hours, or until it reaches an internal temperature of 70°C (160°F).
3. 3.
   In a mortar and pestle, crush the caraway seeds and juniper berries until coarsely ground.
4. 4.
   In a bowl, combine the crushed spices, paprika, minced garlic, chopped onion, soy sauce, sake, mirin, salt, and pepper.
5. 5.
   Remove the smoked pork belly from the smoker and place it in a large resealable bag. Pour the marinade over the pork belly, seal the bag, and refrigerate for at least 4 hours, or overnight for best results.
6. 6.
   Preheat the oven to 150°C (300°F).
7. 7.
   Remove the pork belly from the marinade and place it in a roasting pan. Reserve the marinade for basting.
8. 8.
   Roast the pork belly in the preheated oven for 3-4 hours, basting with the reserved marinade every hour, until the meat is tender and the surface is caramelized.
9. 9.
   Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
10. 10.
    Slice the Silesian-style Shutō into thick pieces and serve hot.

Treat your ingredients with care...

• Caraway seeds — Toast the caraway seeds in a dry skillet over medium heat for a few minutes until fragrant before crushing them. This will enhance their flavor.
• Juniper berries — Crush the juniper berries just before using to preserve their aromatic oils and ensure maximum flavor.

Tips & Tricks

• For a more intense smoky flavor, you can smoke the pork belly for a longer period of time.
• If you don't have a smoker, you can achieve a similar smoky flavor by using liquid smoke in the marinade.
• Serve the Silesian-style Shutō with sauerkraut and mashed potatoes for a traditional Silesian meal.
• Leftover Silesian-style Shutō can be used in sandwiches or added to soups for extra flavor.
• Adjust the amount of paprika and spices according to your preference for spiciness.

Serving advice

Serve the Silesian-style Shutō hot, accompanied by traditional Silesian side dishes such as sauerkraut and mashed potatoes. Garnish with fresh herbs like parsley or dill for added freshness.

Presentation advice

Arrange the sliced Silesian-style Shutō on a platter, allowing the caramelized surface to be visible. Drizzle any remaining marinade over the slices for added flavor. Serve with a side of sauerkraut and mashed potatoes for an authentic Silesian presentation.