#Meat dish #Side dishes #Complimented rice #Popular YouTuber (more than 100,000 registered users) #Boiled food

煮物（豚の角煮）｜料理人設楽の料理道場さんのレシピ書き起こし

お気に入りに追加

Chef Shitara's cooking dojo

Number of Subscribers: 16.9万人
Number of View: 3,852.1万回
Number of Videos: 488本

Ingredients

pork belly : 約760g
(A) Soy sauce : 75g
(A) Alcohol : 37.5g
(A)Mirin : 37.5g
(A) Sugar : 31g

Time required

60minutes

Procedure

1) cut pork belly 00:19
Cut the pork belly into 4-5 equal pieces.
2) bake in iron frying pan 01:37
Dry heat a cast iron skillet.
When a little smoke comes out, add oil (not listed) and let it absorb into the frying pan.
Turn off the heat and discard excess oil.
Enter 1.
Turn heat to medium.
Brown all sides of 1.
3) boil in a pressure cooker 02:57
Arrange 2 in a pressure cooker and add enough water (not listed) to cover 2.
Cover and heat.
Bring to pressure and heat for 15 minutes.
Turn off the heat and open the lid once the pressure has dropped.
Remove the fat floating on the surface of the broth with a ladle.
4) 煮詰める 05:06
Take out 3 and weigh it.
Pour 3 and the same amount of broth into the pot.
Add (A) and boil until the broth reduces to 1/3 to 1/2 while removing the fat that floats to the top.
Stop the fire.
Prepare a vat of cold water and quickly cool the pot.
5) 仕上げ 07:16
Heat 4 and check the taste.
If it tastes bland, boil it again.
Place on a plate, cover with broth, and add green onions (not listed), green beans (not listed), and boiled eggs (not listed) to your liking.

Point

・If you use pork belly with a 1:2 ratio of meat and fat, it will be soft and not dry.
・Estimated weight of one cut pork belly is approximately 95g.
・I used an iron frying pan because it is suitable for frying just the surface of the pork belly at a high temperature.
・Step 2 is meant to stop the buildup.
・The amount of water in step 3 should be between the lowest line and the highest line of the pressure cooker you use.
- Seasonings for kakuni are calculated based on the amount of meat: 12% soy sauce, 6% sake, 6% mirin, 5% sugar, and 100% broth.
・In step 4, be careful about the heat so that it doesn't fall apart.
・The rapid cooling step in step 4 is done to prevent food poisoning and allow the flavor to soak into the pork belly, but you can skip it if you don't have time.