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塩釜焼き｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Boston butt loin (lump) : 500-600g
卵 : 2個
ニンニク : 3片
黒コショウ : 適量
食塩 : 1kg

Time required

90minutes

Procedure

1) Prepare 02:51
Cut off the calyx, crush it with the belly of a knife, peel it, and cut it into strips.
Insert a knife into the pork shoulder loin, make a hole, and insert the garlic into it.
Sprinkle black pepper over the entire surface of the meat.
2) Make Shiogama 04:53
Put salt in a frying pan, add egg whites, and mix by kneading.
When it becomes creamy, level the surface evenly.
3) Wrap the meat in Shiogama 06:24
Place pork shoulder butt on 2 and cover the whole.
4) 蒸し焼く 06:39
アルミホイル2枚をかぶせ、蓋をする。
中～弱火で50分蒸し焼きにする。
5) 余熱で火を通す 07:45
4の火を止め、10分放置する。
6) 仕上げる 08:22
スプーンで塩をはがし、肉の表面に付着した塩を取り除く。
お好みの大きさに切り分け、卵黄を添える。

Point

-Use a frying pan with a diameter of 28 cm and a depth of 6 to 7 cm.
・ By inserting garlic into the pork shoulder loin, the scent of garlic spreads to the inside of the meat.
・ When discarding the remaining salt, check with your local government and dispose of it as instructed.
・ When removing salt with a spoon, be careful not to get it on the meat.