As a result of challenging "Pork belly slice with horn-sliced ​​wind" which pork rose slices are piled up and boiled like a pork belly, this was made

It is so soft that it collapses when it is touched slightly, the taste of the dashi and the taste of the meat are gypsy The condensed boiled pork belly tastes become habit, but to make it delicious, it is necessary to boil down and prepare well and it takes time and effort . Nagatani's "Pork belly slice with simmered wind"(189 yen including tax) is a thing that you can taste the taste of sweet boiled wind just by boiling slices of pork belly with exclusive seasoning in a frying pan for about 8 minutes. I decided to actually make it because it is completed in about ten minutes even if I have to burn meat etc.

Simmered boiling in frying pan for 10 minutes!

You can make 3 servings with this one.


Two kinds of seasonings, "Soup Boiled Rice" and "Seasoning Sauce".


Raw material is like this.


The calorie of the seasoning itself is 158 kilocalories, but the finished calorie is 1371 kilocalories.


How to make, cut the pork belly, cook the seasoning and cook it Simply simple.


If you prepare 300 grams of sliced ​​pork belly ingredients as ingredients OK.


The pork loose meat is piled up to about 2 cm in thickness and it cuts it to about 4 to 5 cm.


Put the carved rose pork in a supermarket bag, etc., "Freshly baked noodle" is frightening.


Because the pork loose meat piled up is easy to collapse, I will roll the meat without shaking the bag and "whole boiled horn" will be ditched over the whole.


On the other hand, one cup of salad oil in a frying pan.


We also prepared 150 ml of water.


Bake both sides of the pork belly flaked with "Sakimon no Chi" for 1 minute, then put in the water ... ...


Add "seasoning sauce".


Then a smell of spicy sauce coming out, a level that is convinced that "This is absolutely fine!"


According to the instructions, "If you add boiled eggs with a tattoo, it will be a delicious taste bowl cooked boiled!"


Of course also put in boiled eggs!


Over medium fires.


I flip the pork loose meat on the way.


Light shine appears on the surface of the pork belly, shimmer seems to be okay so it makes me want to eat it yet, but I have to stand for a while because I need to cook for about 8 minutes.


Waiting a total of eight minutes, it will be good.


While standing for flesh, boiled eggs are also nice and the color of sauce is on.


Completed with a plate on the plate.


If you look only at the surface of the meat, it is not "cooked in the horn", it closely resembles the boiled pork belly itself.


I piled slices of pork belly, but sticking while stewing it looks like a piece of meat.


However, those that could not be successfully overlapped are such conspicuous finishes ... .... In the stage of preparation, it means that it is necessary to overlay cleanly so as not to shift.


The sweet sauce is soaked enough to the center of the meat and it seems like it is not stewed only for 8 minutes. There is no softness of torotoro, rather it is rather rich texture, rather than the meat's original taste, it is a feeling of enjoying the taste of a thick sauce, which is a totally different dish from boiled horse mackerel, but this is it Ali. It is contents that you want to eat with rice.


Also, when I contacted the maker, "We recommend sliced ​​meat to improve the street of fire, which is why it will be completed in as short a time as 8 minutes", so it is good to use block meat Attention is necessary because there is fear that it will not be completed. It is a completely different texture from boiled horse mackerel but this is a taste with eating response in this, so it is enough for minutes to divide and enjoy.