GIGAZINE Secret Club 4th Offline Event Report with a professional carving that 'roasted pork'
Let's meet the GIGAZINE editorial staff who always write articles in the GIGAZINE editorial department which is not usually open to the public! The 4th offline event for GIGAZINE Secret Club members will be held on October 29, 2017 (Sun). This time, GIGAZINE even previous
Roasted pork Okinawa specialty / Roasted pork specialty store-SHINKI-
http://maruyaki.jp/
We will report on the 4th offline event 'Roasted pork carving party' to see what it was like to have roasted pork carved by a professional.
This is the venue of the GIGAZINE editorial department. Unfortunately it was raining because a typhoon was approaching on that day.
In front of the editorial department, there is a sign that says 'Click here for the venue'.
When you enter the entrance, the first thing that comes to your eyes is the reception desk where a large amount of sweets are placed and decorated for Halloween.
If you move your eyes a little to the left, you can see the venue in the back.
After finishing the reception, we had an L-shaped desk and Halloween decorations.
This is an all-free event where you can take pictures, share on SNS, and eat and drink freely.
Of course, you can drink coffee, cafe au lait, and tea as much as you want.
In addition, a large amount of tea in PET bottles is prepared in preparation for roasting pigs. You can also drink these freely.
The paper cup is for Halloween.
And the seasonings and sauces lined up on the desk.
Participants arrived around noon and had a friendly chat with the editor-in-chief and staff ...
A report that 'Roasted pork has arrived!' Jumped in, and everyone rushed to the front door to welcome the roasted pork.
When you open the rear gate of the car, you will find a full-width cardboard box on the loading platform.
It's a size that seems to be difficult to hold, but the owner of 'Nobuki' carries it lightly.
The cardboard box will be placed on the desk at the venue. As you get closer, the scent of burning meat fluffy reaches your nose.
The husband who puts on an apron and starts preparations next to everyone sniffing the smell with their noses close to each other, saying, 'It smells insanely good ...'. When I take out a small cutter from the pouch ...
Make a notch so that it surrounds the cardboard box.
After going around, lift the cardboard box and you will see roasted pork. At the same time, the nice scent of roasted meat and the sweet scent of pork fat spread all over the venue, and everyone on the spot screamed 'Oh!'.
Freshly baked Hoyahoya just baked 2 hours before entering the venue. According to her husband, roasted pork weighs about 15 kg. Originally it weighed 30 kg, but before baking it was reduced to about 22 kg by removing the internal organs, and by baking it with high-temperature steam exceeding 200 degrees for 3 hours, the fat was moderately removed and it became about 15 kg.
'Let's get started,' he says, first putting in the knife and scissors from the bottom. Every time the scissors cut the skin, a nice crisp sound is heard, and I want to eat the skin as soon as possible! I feel aroused. However, according to the husband, the skin around the buttocks is thick and it is quite hard as it is, so it is recommended to boil it rather than eating it as it is.
The first thing that was set aside was thigh meat.
Cut this into a suitable size with a kitchen knife ...
Serve on a platter. What is most surprising is its overwhelming speed. In no time, the thigh meat was cut in half. Meat is piled up on a platter like a Wanko soba.
Everyone can't wait to make a line and take the meat on the platter.
There was a list of parts next to the platter. There are names such as 'rose' and 'shoulder loin' that you often see in supermarkets and yakiniku restaurants, but there are also parts that you don't usually see, such as 'brain' and 'chiller'. 'Chiragar' means the face of a pig.
The paprika salt and garlic salt that came with the roasted pork were placed along with the site table. Since salt goes well with thigh meat, I took off this seasoning.
When you actually eat thigh meat, it is low in fat and refreshing, and you can feel the original taste of pork.
While tasting the thigh meat, the crispy skin was cut with scissors to make it easier to eat.
I'll have ribs and skin. Ribs are thick and fat, and the umami and sweetness of the fat spreads in your mouth. If you add a little wasabi ponzu that came with the roasted meat, it will be refreshing and go well with it. On the other hand, the skin is crispy on the surface, but the inside is sticky, and the color is combined to make it look like a candy work. Some people said, 'I want to eat only this skin all the time ...'.
This is loin meat. It is a part that is often used for char siu, but it has a good balance of meat and fat, and it is completely different from thigh meat and rib meat. It is very soft and juicy without becoming hard, probably because it is baked with steam.
The cartilage area, which is close to the rib meat, is recommended by my husband, saying, 'The amount is quite small, but this is a part that will be damaged if you do not eat it anymore.' It's so plump that even if you hold it with chopsticks, it will crumble. The moment you put it in your mouth, it melts and disappears, and then the umami of the meat and the sweetness of the fat gradually spread. There was also a sad cry, 'If you eat this kind of pork, you can't eat supermarket pork anymore!'
Even while tasting and eating well in this way, the platter is filled with meat more and more.
It took only 20 to 30 minutes to cut in half. What is the key to separating it so quickly? When I asked my husband, 'I don't have any particular tips, but it may be early because I know the positions of the bones and joints.'
The meat that comes out at a tremendous speed, and the small eaters take a break, saying, 'A little break ...'. The edible portion weighs 12 kg, so even if one person eats 300 g, the whole roasted pig is about 40 people.
The members tasted the centerpiece of the pig, which the husband shared with us, saying that this is a delicacy. It is gelatinous and plump, has no hard parts, and has no habit, so it is easy to eat.
The brain, which is also listed in the site list, is thick and sticky like a milt, but it is never persistent and you can feel the flavor of pork. Sprinkle with salt to increase the sweetness, which is quite ant.
And pork tongue. Since it is a tongue, I expected it to have a unique chewy texture, but it has a mysterious softness that is elastic yet easy to bite, and has a sticky texture. There was also an opinion that 'the texture may be a little closer to the liver'.
A service in which the husband suddenly puts cheek meat on the member's plate when the area around the head is carved. It has less fat, but is plump, soft and juicy. It has a more elegant texture and taste than shoulder loin.
As a result, in about 50 minutes, I was able to cut a whole piece of meat. This time, I set an interval when I cut it in half, but it usually takes about 30 minutes.
Bones can also be easily removed from the meat and taken out cleanly. I heard that if you boil the bones and skins that you couldn't eat and make them into soup, you will get a very good dashi stock, so I decided to save them.
The surplus meat can be stored in the refrigerator, and it is delicious as a fried rice or sandwich as an ingredient, so we will stuff it in tappers more and more.
The overwhelming power of the meat tapper tower that rises above the desk.
I was able to divide it into 14 tappers, large and small. Compared to the 138.1mm tall iPhone 6, you can see the size of the tapper and the huge amount of meat stuffed.
Of course, the meat packed in the tapper is taken home as a souvenir.
After the meal, a talk was held by the editor-in-chief, staff and members.
In this way, the 4th off-party event of GIGAZINE Secret Club, which eats up a whole pig, has ended successfully. Pork that has been thoroughly steamed with high-temperature steam leaves no odor, harshness, or animal odor, and emphasizes only the aroma of pork. I was overwhelmed by the strength of roasted pork.
What kind of place is the GIGAZINE editorial department? What kind of person is the editorial staff doing normally? Those who say can register as a member of GIGAZINE Secret Club from the following site. Of course, in addition to events, there are also limited functions such as member-only articles and advanced search function that make GIGAZINE easier to use.
GIGAZINE | What is GIGAZINE Secret Club? register to be a member
・ Continued
I tried to make ramen and curry with soup made by boiling a whole pork bone for 3 hours --GIGAZINE
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