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チャーシュー（豚ロース肉のチャーシュー）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

豚ロース肉 : 443g
(A) Soy sauce : 大さじ6
(A) Sugar : 5 1/2 tablespoons
(A) Alcohol : 大さじ6
The green part of white leek : 1 piece
生姜 : 4スライス
にんにく : 1片
水 : 100ml
砂糖 : 大さじ1/2
油 : 少々

Time required

45minutes

Procedure

1) Make the sauce 00:30
Mix (A) in a container and add water.
2) 材料の下準備をする 01:27
Cut off the green parts of the white onions and twist them with your hands.
Slice the ginger thinly.
Peel the garlic and crush it with the flat side of a knife.
3) 豚ロース肉の下準備をする 02:00
豚ロース肉にフォークでまんべんなく穴を開け、表面に砂糖を塗り込む。
4) Heating 03:15
Add oil to a frying pan and place over medium heat, then add the pork loin and brown it on all sides.
Once the ingredients are browned all over, add step 2 and step 1. Bring to a boil, then cover and simmer over low heat for 10 minutes.
Flip, cover again and simmer for 10 minutes.
Turn it over, turn off the heat, cover and cook for 10 minutes with residual heat until done.

Point

- You can use pork thigh meat instead of pork loin, but if you use pork belly, it is better to omit the fat.
- You can make this with up to about 600g of pork loin using the same amount of sauce.
-If you are making it in a short amount of time, poke holes in the pork loin to allow the sauce to soak in more easily.
- By rubbing sugar onto the pork loin, the flavor will penetrate well and the moisture will give it a soft finish.
If the liquid disappears during simmering, add water.