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チャーシュー（おつまみチャーシュー）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

豚肩ロース肉(ブロック) : 300g
塩 : 1/3 teaspoon
(A)にんにく : 1片
(A)しょうが : 1/2 piece
(B)しょうゆ : 大さじ2
(B)みりん : 大さじ1
(B)紹興酒 : 1 tablespoon
(B)水 : 大さじ2
(B) sugar : 2 teaspoons
白髪ねぎ : 適量

Time required

60minutes

Procedure

1) 下準備をする 01:33
Slice (A) thinly, sprinkle salt over the pork shoulder loin, and let stand at room temperature for about 30 minutes.
2) 焼く 02:23
Heat a frying pan and fry without adding oil until browned.
Mix (B) in another container.
3) 煮る 04:08
Turn off the heat, add (B), cover, and simmer over low heat for 8 minutes.
Open the lid, turn it over, and simmer for another 2 minutes on low heat.
When the broth thickens a little, turn off the heat, cover and let it rest for 10 minutes.
4) 仕上げる 05:38
Remove the string, cut into easy-to-eat thickness and serve on a plate.
Add white-haired green onions and Japanese mustard (not included in the ingredients), and pour the sauce over the top to complete.

Point

・If you choose a pork shoulder loin with a small cross section, it cooks easily. It is good to use because it is sold that is wrapped with a string.
・Use the ginger without peeling it.
・A 16 cm frying pan is used in the video. We recommend using a smaller one.
・If it is well browned, the taste will penetrate into the inside, so when it is browned, repeat the process of turning it over to bake the entire surface.
・When adding seasonings, turn off the heat before adding them to prevent them from evaporating all at once.
・It is recommended to store the leftover char siu in the broth so that the char siu will have more flavor.
・You can use your favorite condiments such as shiso leaves, myoga ginger, green onions, and mitsuba.