Appetizing early summer rice and pork stew with plums

This time, we'd like to suggest some perfect meals for this time of year when the humidity is increasing and appetites tend to decrease.
"Rice with fresh garlic and broad beans" cooked in a "rice pot" and "Pork stew with plums" made in a "stew pan" are both dishes that make full use of the characteristics of Nambu ironware, such as its high airtightness and heat retention.

<How to make>

1. 1. Wash the rice and place it in a colander to absorb the water on the surface. When the rice absorbs the water, it will turn whitish.
2. ② Separate the fresh garlic, leaving the skin intact. Remove the broad beans from their pods and make a V-shaped cut to remove the blackened parts.
3. ③ Put rice and the amount of water in a rice pot, remove 1 tablespoon of water, then add sake. Add salt, mix roughly, top with garlic, broad beans, and dashi kelp, cover, and place on medium heat.
4. 4. Once boiling, reduce heat to low and simmer for 15 minutes, then turn off the heat, remove the broad beans, replace the lid, and leave to steam for 10 minutes.
5. 5. Once the broad beans have cooled, peel them, return them to the steamed rice and mix thoroughly.

You can use your time more efficiently by completing step ③ before starting other dishes.

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◎Pork and plum stew

<Ingredients>

• • • Pork shoulder block 200g
    * Two to three days before cooking, rub in about 1 tablespoon of salt and wrap tightly in plastic wrap. At the latest, do this the day before.
  • • 100g ripe plums
  • • Plum sour syrup 50ml
  • • 50ml sake
  • • Water (appropriate amount)
  • A little oil

<How to make>

1. 1. Heat a stew pot, add oil, and fry the pork evenly, wiping off any excess oil with kitchen paper.
2. ② Add the plums, plum sour syrup, and sake, add enough water to cover the meat halfway, cover, and simmer over low heat.
3. ③ Remove the lid occasionally and pour the broth over the meat while checking it.
4. 4. Once the meat is cooked through and the plums have started to break down, remove the meat and cut it into bite-sized pieces.
5. 5. Boil the plums and cooking liquid until they thicken into a slightly sauce.
6. ⑥ Place the meat on a plate and pour the plum sauce over it.

I used plum sour syrup (made with apple cider vinegar) that I made last year, but if you use regular plum syrup, try adding about 1 tablespoon of your favorite vinegar.
It would be good to remember it as one of the dishes that uses plucked or bruised plums when making plum syrup, umeboshi, plum wine, etc.