This recipe is excerpted from Cooked by Michael Pollan and is recommended as an option to serve with his Pork Shoulder Barbecue recipe. Read more in our interview with Michael Pollan.
Ingredients
For the Dashi
For the Sauce
Preparation
Make the dashi
Step 1
In a medium saucepan, soak the kombu in the water for 1 to 2 hours.
Step 2
Set the saucepan of kombu on the stove and turn the heat up to high. When the water begins to throw bubbles but before it reaches a rolling boil, remove the kombu with tongs and discard. Stir the katsuobushi into the broth, and return to a boil. Reduce the heat and simmer for 1 minute. Remove from the heat and let sit for 10 minutes.
Step 3
Strain through a cheesecloth-lined strainer set over a large bowl, then press as much liquid out of the katsuobushi as you can. Reserve the liquid. Discard the katsuobushi. You can add a dried shiitake mushroom to the liquid as it cools. Dashi keeps in the refrigerator for 1 week, or until it starts to cloud.
Make the sauce
Step 4
Combine the dashi, scallions, cilantro, vinegar, soy sauce, ginger, mirin, sesame oil, and hot pepper flakes in a medium bowl. Season to taste with more vinegar, soy, and red pepper flakes. Give the sauce a few hours to meld before serving.
Step 5
Serve the pork shoulder shredded or chopped, along with rice and leaves of bibb (or other) lettuce. Let guests use the lettuce leaves to make rolls filled with pork and rice and dipped in the sauce.
