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チャーシュー（豚肉の揚げチャーシュー）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

豚バラ肉(ブロック) : 300g
長ネギ : 1本
にんじん : 適量
ニンニク : 2片
塩 : 適量
油 : 適量
醤油 : 大さじ1

Time required

40minutes

Procedure

1) prepare the material 00:37
Make a 3mm incision in the fat of the pork belly so that it looks like a mesh.
Sprinkle salt on the fat side and let it soak in.
Cut the green onion into appropriate size and twist lightly.
Crush the garlic and remove the skin.
2) fry 02:08
Place the pork belly fat side down in the frying pan.
Cook over low to very low heat for 5 minutes until browned.
Flip over and bake until browned all over.
Place the pork belly fat side down, add oil, and fry over extremely low heat.
Add green onions, garlic and carrots and fry.
Flip over and fry for 5 minutes.
When the green onions and garlic are browned, take them out.
Color fried all over.
Fry while applying oil.
3) to season 05:09
Take out 2 in the vat.
Sprinkle with soy sauce and coat it all over.
Let it sit until the flavors meld.
Cut into bite-size pieces and place on a plate to complete.

Point

・Choose pork belly with a good balance of fat and lean meat.
・Use the green part of the green onion. If you use it after twisting it lightly, the scent will come out.
・Carrots can also use the stem part. Other flavored vegetables can also be substituted with cut ends.
・For step 2, use enough oil to cover 1/3 of the pork belly.
・Remove spring onions and garlic before they burn.
・Frying should be done so that the center temperature is 76 degrees or higher. If you don't have a thermometer, insert a bamboo skewer into the meat and the clear juices should come out.
・While the pork belly is hot, season with soy sauce.