Make a soft "pork belly boil" as melt as you can
The above picture is a finished product. The lean part is soft enough to touch with chopsticks, soft and lean body has little extra fat, yet it is juicy.
I can do it pretty easily, so I will explain how to do it. Unlike ordinary cooked recipes, this taste method can be adjusted to the taste of your choice, and to the smell of your choice. It's an incredibly detailed procedure, so you may not know what's odd, but it's horribly odd. Only time is necessary.
The beginning of things first. Because there are many articles related to food, I was told that there are articles like the following as a story from many GIGAZINE readers.
So soft to melt! Simmered pure Japanese pork - [Japanese food making tips · recipes] All About
I am proud that I can cook quite a lot, but I have never succeeded successfully boiled pork belly. Always somehow it turns out to be "horn cutting pork juice soy sauce taste".
However, since I knew the tips to soften by reading the above article, I tried challenging the way to make 'soft boiled pork belly' as it melts with a simple procedure. The basic procedure is the same as the above recipe.
■ Ingredients to align
Pork belly chunk meat ... suitably cheap guy
Salad oil ... just a bit
Konbu Dashi 3-fold Concentrated Soup (Yamasa Konbu Tsuyu) ... 50ml
Water ... 450 ml
Sake (cooking wine) ... 100ml
Soy sauce ...... 4 tablespoons
In addition to this, those who like sweetness, add 4 tablespoons sugar. Also, although it is about the odor removal of meat, smells escape efficiently when using proper spices. I smashed the powder of "sage" I sold for 100 yen. You can substitute for a ginger ginger. This is OK if you use your favorite spice. If you get lost at the spice department, you can choose mistakes if you choose to write it like "Reduce the smell of meat" or "Mix in hamburger" in the explanation behind. Is not it western style? Although it may be thought that it is not scented but odorless, it has little effect. Since the final flavor is determined by soy sauce, there is no problem, let's buy it according to your budget.
■ Required cooking utensils
Long chopsticks, that is, tray
One handed hot pot (for baking and for impregnating the taste)
One frying pan (for boiled in hot water, the bigger the better)
Spoon like a tablespoon
Two paper towels (cut with perforations and two sheets)
First of all, pork loose mass meat. By the way this is only about 350 grams. Also, it was 300 yen because it was an enclosed item. Well. Meat is cheap and adequate. Any lean meat can be used.
So cut the pork cut. Pinch with chopsticks and cut it to the size enough to enter the mouth. Actually open the mouth, measure roughly the size of your mouth with your fingers and cut it, it will be moderate size. Approximately 5 cm square should be reasonable size.
Next, I will burn this. The purpose of baking is to ensure that all the square faces, that is, the six faces are baked and burned, so that the umami will not come out. Also, in this process we remove extra grease. In this case I will use a one-handed pot instead of a frying pan, but anything is fine as long as it is processed with Teflon. Heat the pot and draw the salad oil.
In addition, at this time boil hot water a lot of hot pot and big pot. It is a good timing if it boils at the end of stir-frying pork.
I will cook pork. Juju. The extent that it becomes a fox color, the hardness is baked bakon degree.
Although it is supposed that you do not have to pass fire through the inside, when you bake all six sides, the fire passes almost all but the center.
It looks pretty ticky, but it does not matter. In general, it is completed like this.
We will pork one by one into hot water which has been boiled beforehand. While making sure not to put too much grease, I will inject Pokopotto.
Put a piece of kitchen paper, from above. This is a substitute for a lost drop. Make sure that the moisture reaches above and prevent the surface from becoming hard. Boil it for medium heat and boil it for 90 minutes.
In the meantime I will wash the kitchen knife and chopping board and one hand pot. Then put 50ml of Konbu Dashi 3-fold concentrated soup (Yamasa Konbu Tsuyu) into the measuring cup and put it in the one-handed pot just washed.
Next we will put the cooking liquor in the measuring cup about 100 ml. I used pure rice cake this time.
I will put about 450 ml of water afterwards. I will keep waiting like this.
Well, it will continue to boil for 90 minutes, but perhaps because water runs short on the way, in that case do not hesitate and add water and it's okay. It immediately reboils. The point is to spread the heat from boiling throughout the pork. That's why you put a piece of kitchen paper. Let's make sure that all the pork is under the paper. This paper is unexpectedly strong, so it does not matter if you look at it at first glance but it does not melt like toilet paper.
This is approximately 80 minutes later. When we got to see it for about an hour it was considerably diminishing so we added water once.
When 90 minutes have elapsed, this time we will place the prepared broth on the fire. And I will put in pork. Please throw out the kitchen paper.
When I finish putting all the pork, I put another piece of kitchen paper. It will look like this when it boils. If you want to have a sweet taste, add sugar when it boils. I do not like sweet so much, so I put sugar in it. In this condition, boil it for 15 minutes with a low heat. Let's throw away boiled juice during that time and wash it.
After 15 minutes, add 4 tablespoons of soy sauce and simmer for another 10 minutes to stop the fire.
The rest is left overnight to let the inside taste the taste. If boiled juice is insufficient, it is no problem if you add water and boil for about 15 minutes with low heat.
It is completed. This is a place I pushed from above with a single piece of chopsticks. It turns into two just as if the fluffy chocolate cake is cut with a knife.