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チャーシュー（豚薄切り肉のチャーシュー）｜エプロンさんのレシピ書き起こし

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Ingredients

sliced pork loin : 400g
塩コショウ : 適量
片栗粉 : 大さじ1
(A)酒 : 大さじ2
(A)醤油 : 大さじ2
(A)砂糖 : 大さじ1
(A)生姜チューブ : 小さじ1
(A)にんにくチューブ : 小さじ1
(A)水 : 100ml

Time required

30minutes

Procedure

1) Preparing pork loin slices 00:13
Arrange 200g of thinly sliced pork loin vertically, staggering little by little, and sprinkle with salt and pepper.
Roll from the end into a stick shape, and secure the end with 3-4 toothpicks.
Make another one in the same way.
Lightly coat the surface with potato starch.
2) 加熱する 01:19
フライパンにサラダ油を入れ、中火にかける。
1を入れ、全体に焼き色を付ける。
(A)を加えて蓋をし、弱火で15分煮る。
途中、7分後にお肉を裏返す。
爪楊枝を取り除き、食べやすい大きさに切ったら完成。

Point

・In the video, the amount for two is introduced.
・Pork loin is used in the video, but you can also use pork belly.
・In step 1, turn the pack upside down, place it on a cutting board, and lightly spread it out to make it easy.
・If you leave the end of the toothpick longer, it will be easier to find when removing it.
・If you are worried about the oil, wipe it off with kitchen paper before adding the seasoning in step 2.
・If it cools down after completion, the taste will soak in and it will be more delicious.
・You can also make boiled eggs by adding boiled eggs to the broth.
・You can eat it with black pepper if you like.