Adapted from Alton Brown’s fabulous recipe, this hearty donburi-type dish recently became an instant favorite in our regular dinner rotation. Not willing to pickle our own pork (for the time being), we found that using thickly-sliced slab bacon makes the whole texture of the dish turn to silk. You could leave the bacon out for a vegetarian/kosher version of the dish, but a good portion of the flavor and texture will be missing.
It seems funny to post about this hearty, belly-warming stew in the 90-100 F heat of July, but I assure you, once you get a taste of this from your own kitchen, you’ll want to enjoy some in the comfort of your own home with the A/C turned on! (more…)
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