チャーシュー｜George ジョージさんのレシピ書き起こし

Tie the pork shoulder loin with octopus string, sprinkle salt (not listed) all over, and wrap with kitchen paper.
Tear the spring onion (green part) into pieces one by one.
Cut the garlic in half and thinly slice the ginger.

Add (A), 1 green onion, garlic, and ginger to a pot and bring to a boil over medium heat.

Grill the meat from 1 until it is browned.

Boil down the broth to about 2/3 to 1/2, and put it in a storage bag with the meat after the taste is concentrated.
Fill a bowl with ice water, soak the storage bag in it, and let it cool slightly.

Fill the low temperature cooker with water and set it to 68 degrees for 2 hours and a half.
When it reaches the set temperature, remove the air from the storage bag, close it, and put it in the low-temperature cooker.

Take out the broth and the meat separately, put the broth in a pot and bring to a boil.
Remove the octopus thread from the meat, fry it in a frying pan over high heat, and add butter to add flavor.
Add the boiling broth to the frying pan, caramelize the meat and cover it with the broth.

切り分けたらお皿に盛り、煮汁をかける。
お好みで白髪ネギ(分量外)、マスタード(分量外)を添え、黒こしょう(分量外)を振ったら完成。