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30minutes
Put (A) in a container.
Sprinkle (A) all over the pork.
Put the pork in a bag and marinate it in a cool place in the refrigerator for 1-3 days.
Put (B) in a container and mix.
Wipe off the water on the surface of the pork with a paper towel.
Cut to desired thickness.
フライパンに油(分量外)をひく。
豚肉の脂身を下にして蓋をして中火で焼く。
余分な油を拭き取る。
中火〜強中火で豚肉の両面を焼く。
大葉(分量外)を添えたお皿に4を盛って完成。
・The amount of salt is 1.5% for pork.
・It is best to use pork ribs, pork loin, and other parts that have a good balance of fat.
・If you have bay leaf, put it on top of the pork when pickling.
・By wiping off the moisture on the surface, it becomes easier to brown.
・You can eat it more deliciously by putting it on lettuce or lettuce with shellfish split radish.
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