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蒸し豚｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

豚バラブロック肉 : 450g
塩 : 1 teaspoon (6 g)
生姜 : 10g
長ネギ(青い部分) : 適量
酒 : 大さじ1
水 : 400～500ml
長ネギ(白い部分) : 20g
(A)醤油 : 大さじ2
(A)酢 : 大さじ2
(A)うま味調味料 : 6振り
(A)ごま油 : 大さじ1

Time required

60minutes

Procedure

1) 材料の下準備をする 01:12
Cut the ginger into thin slices.
Hit the spring onion (green part) with the back of a knife.
Rub the pork belly block with salt and cut in half.
Place the block of pork belly on a heat-resistant plate large enough to fit in the frying pan.
Put ginger around and in between the meat, split the green onions, and add sake.
2) 蒸す 02:43
フライパンに調理用の布巾を敷き、1のお皿を乗せる。
布巾の上に水を入れる。
中火で沸騰させる。
沸騰したら蓋をして、弱めの中火で30～40分蒸す。
3) タレを作る 04:10
長ネギ(白い部分)をみじん切りにする。
器に刻んだ長ネギと(A)を入れて混ぜる。
4) Serve 05:05
Take out the steamed pork belly block meat in 2 and cut it into easy-to-eat sizes.
It is completed when served on a plate.
Eat with 3 sauce.

Point

・A simple steamed pork recipe that uses a frying pan as a steamer.
・The amount of pork belly block may be increased or decreased, but the ratio of salt should be 6g of salt for 450g of pork.
・We recommend a lean meat to fat ratio of 5:5 to 6:4 for pork belly blocks.
・Since steaming juice will come out, it is better to use a slightly deep heat-resistant dish for the pork belly block.
・You can use 3 to 4 sheets of kitchen paper instead of kitchen cloths, but the video recommends cloth cloths.
・If the amount of water decreases during steaming, the towel will burn, so add water after steaming for 15-20 minutes.
・It is delicious to make Chinese soup instead of throwing away the steamed pork juice.
・You can also use salted pork sauce, which is made by adding 1-2 pinches of salt to 2 tablespoons of steamed pork juice. (You can also add black pepper or chili oil.)