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Nibuta (boiled pork shoulder loin) | Transcript of recipe from Kuma no Genkai Shokudo

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Ingredients

pig block : 400g
玉ねぎ : 2個
舞茸 : 1パック
Salt (for pork block) : 小さじ1/2
オリーブオイル : 大さじ1
Salt (for stir frying) : 小さじ1/2
酒 : 大さじ3

Time required

55minutes

Procedure

1) make preparations 00:27
Sprinkle salt (for pork blocks) on both sides of the pork block and place it in a bag.
Crack the mushrooms by hand and place them in a bag.
Peel the onion, cut it into thin slices and put it in a bag.
Add olive oil and shake to coat.
Seal the bag and leave the pork block for about 1 hour until it comes to room temperature.
2) heat up 02:27
Heat a frying pan.
Add the pork block and sear the surface and sides.
Take out the pork block.
Add the mushrooms and onions, sprinkle with salt (for stir-frying), and stir-fry.
Add the sake and reduce the heat to low.
Put the pork block back in.
Cover and heat on very low heat for 30 minutes.
Turn off the heat, cover and let stand for 15 minutes.
3) finish 05:45
Cut the pork block from step 2 into thin pieces that are easy to eat.
Arrange the onions and mushrooms from Step 2 on a plate.
Complete with pork blocks.

Point

・The pork block uses pork shoulder loin.
・When eating, drizzle soy sauce on top.
・If you want to seal the bag and let the pork block come to room temperature, you can leave it in the refrigerator until the next day.
・Do not let the pork block come to room temperature before baking.The result will be tough.
・If you are worried about covering the lid and heating it on very low heat for 30 minutes, you can add 50ml of water.