Japanese and Koean recipes

[imported_hanako]

Hey,I do have some Japanese and Korean recipes...wanna exchange? I would like to have some Belgian recipes...

[ROBERT_MARCEL]

This may or not be a typical Belgian recipe, but it is one that is very close to a meal I had when visiting my family in Charleroi. When I returned home to the U.S. my sister sent me a book of recipes I found this and others That my family and I have found very good.

1 boneless pork loin or shoulder or 1 fresh ham (21/2 to 3 pounds)
1 clove garlic, peeled and halved
3 tablespoons Tierenteyn, Dijon, or grainy country style mustard, plus additional for serving
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons vegetable oil
25 pearl onions or small shallots, peeled
1 tablespoon fresh thyme or 11/2 teaspoons dried thyme salt and freshly ground black pepper to taste
3/4 cup water, plus additional if needed
1 tablespoon cornstarch
3 tablespoons tarragon flavored or red wine vinegar
2 tablespoons finely minced fresh parsley, for garnish

1, Rub the roast with the cut side of the garlic. Spread the mustard evenly over the roast. Cover with plastic wrap and refrigerate for 30 minutes or longer.

2, Preheat the oven to 450 F

3, Place the meat in a flameproof roasting an. Dot with the butter and drizzle with the oil. Brown in the hot oven, turning the meat several times to brown all sides, about 15 minutes.

4. Reduce the oven temperature to 350 F Scatter the onions around the roast, sprinkle with the thyme, and season with salt and pepper. Pour ½ cup of the water into the pan.

5, Roast until the internal temperature registers 155 to 160 F on an instant read thermometer, about 1 hour. Baste the roast every 10 to 15 minutes with the drippings. Add a little more water if needed to keep the onions from burning.

6. Remove the roast to a cutting board and let rest for 15 minutes before carving.

7. Place the roasting pan with the onions in it on the stovetop over medium heat. Deglaze with the remaining 1/4 cup water, scraping up all the browned bits from the bottom of the pan. Dissolve the cornstarch in the vinegar and add it to the pan. Bring to a quick boil, stirring constantly, and remove from the heat.

8. Cut the meat into thin slices and arrange on a warmed platter. Spoon the onions around the meat. Sprinkle generously with the parsley , and serve with additional mustard on the side.Pass the sauce in a gravy boat