Foot and leg soup - Foot and leg soup

…Pork is sold in chunks with the skin on, and the parts of the pork required for the type of dish are always boiled for about an hour before being cooked. Stews include lafu-tee, in which boiled pork is cut into 5cm cubes and stewed in awamori, sugar, and soy sauce over low heat for 3-4 hours; soki-bone soup, in which bone-in pork is stewed with daikon and kelp; and ashi-tebichi soup, in which pig's trotters are stewed with kelp and vegetables. All of these dishes are seasoned with salt and soy sauce, and served with grated ginger at the end. Irichi is a side dish made by cutting boiled pork into strips and combining it with various vegetables or dried foods such as chopped kelp, kiriboshi daikon, and kanpyo, seasoned with soy sauce and mirin, and is called after the name of the main ingredient, such as ○○irichi.

*Some of the terminology that refers to "ashitebichi soup" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…豚肉はすべて皮つきのまま塊で売買され，料理の種類に応じてもとめた部位を，かならず1時間くらいゆでてからそれぞれに調理する。煮込料理では，ゆでた豚肉を5cm角ほどに切り，泡盛，砂糖，しょうゆで3～4時間弱火で煮込む〈らふてー〉，骨つき肉をダイコン，コンブと煮込む汁物〈そーき骨（ぼね）のお汁〉，豚足を同じくコンブ，野菜と煮込む〈足てびち汁〉などがあり，いずれも塩，しょうゆで調味し，仕上がりにおろしショウガをそえて供する。〈いりちー〉はいため煮をさし，ゆでた豚肉を短冊に切り，各種の野菜，または刻みコンブ，切干しダイコン，かんぴょうなどの乾物をとり合わせ，しょうゆとみりんで調味した惣菜で，主材料の名を冠して〈○○いりちー〉などと呼ぶ。…

※「足てびち汁」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報