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Char siu (pork thigh char siu) | Recipe transcription from Chef Shitara's cooking dojo

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Chef Shitara's cooking dojo

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Ingredients

豚もも肉 : 380g×2
酒 : 30ml
醤油 : 300ml

Time required

60minutes

Procedure

1) 豚肉を加熱する 04:48
Tie the pork with string.
Place on a frying pan and fry the pork over medium heat.
Once browned, transfer to a pressure cooker and add enough water (not listed) to completely submerge the pork.
Heat over medium heat and cook for 15 minutes until the weight starts to turn.
After 15 minutes, turn off the heat and let it stand for a while.
2) たれを作る 04:20
耐熱ボウルに酒を入れて電子レンジで加熱してアルコールを飛ばす。
醤油を加える。
3) たれに漬け込む 05:22
圧力鍋から豚肉を取り出し、たれに15分漬け込む。
4) 燻製する 06:02
Place 3g of smoked chips (not listed) in a pot, place a trivet on the bottom of the pot, and layer aluminum foil on top.
Place the marinated pork on aluminum foil.
Light the fire, and when it starts to smoke, cover it and reduce the heat to low.
Cook on low heat for 1 minute, then turn off the heat and let stand for about 5 minutes.
Heat it again, and when smoke starts to rise, cover it and lower the heat to low. When smoke starts to leak out, turn off the heat and leave it for 5 minutes.
Repeat 2 or 3 times to add fragrance.
5) 盛り付け 07:56
鍋から取り出し、タコ糸を取り外してスライスに切り、盛り付けたら完成。

Point

・You can also make delicious pork belly or pork shoulder.
・If you use a pressure cooker, it will be difficult to adjust the softness, so tie it with string to prevent it from falling apart.
・The boiled water after boiling pork is delicious when used in ramen soup, Chinese soup, and dashi stock.
・It becomes delicious with just the effort of adding a smoked aroma to the finish.
・If the taste is weak, you can adjust it by adding more pepper or dipping sauce.
-Convenient to make in bulk and freeze.