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Kakuni pork | Transcription of mariko (israbonita)'s recipe

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mariko (israbonita)

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Ingredients

Pork rose block meat : 400-500g
Japanese leek : 1/2 (green part)
Ginger : 1/2 piece
Wheat flour (or potato starch) : a little
sugar : 5 tbsp
Liquor : 4 tbsp
Soy sauce : 5 tbsp
Rice soup : Appropriate amount
water : 700ml

Time required

95minutes

Procedure

1) Cut and bake pork 00:20
Cut the pork rose block into a size that is easy to eat, sprinkle the surface of the pork with potato starch, and bake it all over to trap the gravy.
2) Cut green onions and ginger 01:01
Cut the green onions into green pieces, and wash the ginger well into slices.
3) Boil the pork 01:36
Put the pork, the green part on the green onion, and the rice broth in a pan and boil on low heat for 1 hour.
4) Lightly wash the surface of the pork 02:30
After boiling, discard the hot water and lightly wash the surface of the pork with running water.
5) Add seasoning and stew pork 02:41
Put pork in a pan with water, sugar, sake and ginger, simmer for about 15 minutes, add 5 tablespoons of soy sauce, and simmer for another 15 minutes to complete.

Point

・ A recipe for pork kakuni that can be made soft and delicious without a pressure cooker.
・ Since pork shrinks when boiled, it is recommended to cut it into large pieces.
・ Potato starch has a more water-retaining effect than wheat flour, and the meat becomes softer, so potato starch can be used.
・ Leek and ginger will eliminate the odor of meat, and the odor will be eliminated by using rice broth.
・ Add enough rice soup to sink the pork. The meat tends to harden when it comes in contact with the air, so add it when it evaporates.
・ In step 3, keep 75-85 degrees and boil over low heat without boiling.
・ Sugar and sake have the effect of softening meat.
・ If you add soy sauce first, the meat will become hard, so add it last.
・ When it cools down, the taste will soak into it, so it's best to cool it down and heat it again just before eating.