チャーシュー（豚ばら肉のチャーシュー）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

Wash the ginger and green onions.
Cut off the dry part of the ginger, peel it and cut it into thin slices.
Peel the garlic clove and crush it.

Wipe off any drip from the pork belly.
Cut off the protruding part to align the height.
Make a 5mm incision and poke holes on both sides with a fork.
Hit it with a rolling pin to stretch it out.
Wrap so that the fat is on the outside so that there are no gaps.
Thread 5 bamboo skewers straight 1 cm from the end of the roll.

Add water (not listed) and 2 in a pot and heat.
When it boils, turn off the heat and drain.
Wash the surface of 2 with water.

Clean the pot from step 3, add water (not listed), pork belly, ginger, and garlic, and heat.
Add the green onions while tearing them apart, and cover with kitchen paper to remove the lid.
Bring to a boil, then simmer over low heat for 90 minutes.
Remove the drop lid and take out the pork belly into a vat.
Separate the broth into portions.

Clean the pot from step 4 and add the pork belly and (A).
Cover with kitchen paper and simmer for 1 hour.
Transfer to a storage container, cover with kitchen paper on the drop lid, and remove rough heat.
When the heat is removed, cover it with a lid and let it rest in the refrigerator for a day.

Remove the bamboo skewers from step 5 and wipe off the moisture with kitchen paper.
Add oil (not listed) to a frying pan, grill the fatty part of step 5, and slice thinly.
Wipe off the dirt on the frying pan and bake lightly.
Wipe off the dirt from the frying pan, add the broth from step 5 and boil down.
Place on a plate and pour over the broth to complete.