Daichi & Yuna and Time required : 70minutes
- Pork shoulder loin : 500g
- 長ネギ(青い部分) : 1本
- にんにく : 1片
- 生姜 : 10g
- (A) water : 400ml
- (A) Soy sauce : 100ml
- (A) Mirin : 50ml
- (A) Liquor : 50ml
- (A) sugar : 大さじ1
- (A) Honey : 10g
- (A) Sesame oil : 大さじ1/2
- (A) five-spice powder : 小さじ1/2
- (A) Sichuan pepper : 1つまみ
- バター : 少々
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.
make pickled sauce
Add (A), 1 green onion, garlic, and ginger to a pot and bring to a boil over medium heat.
grill the meat
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.
・You don't have to tie the meat.
・It doesn't matter whether the meat is grilled before low temperature cooking or not, but it's better to brown the meat first, and it will look nicer.
・You don't have to add butter.
・Be careful when you finish grilling the meat, as it can easily burn.
・Adjust the heat from high to medium while watching the finish grilling.
・The time spent in the low temperature cooker is not included in the required time.
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