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豚の角煮｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Pork chunks : Two
ねぎの青い部分 : 1本分
しょうがの薄切り : 3～4枚
玉ねぎ : 1/2個
(A) Garlic : 1かけ
(A) Salty soy sauce : 大さじ5
(A) Sugar : 大さじ4
(A) Vinegar : 大さじ1/2
(A) Sake : 大さじ4
(A) Water : 2カップ
練り辛子 : 適宜
白髪ねぎ : 適宜

Time required

90minutes

Procedure

1) Boil pork chunks 01:00
Put the pork chunks and the blue part of ginger and green onions in a pan, add enough water to cover and heat. When the lye comes out, carefully remove it, and when the lye is removed, remove it with a thick paper towel, cover it, and boil it.
2) Take the rough heat 04:16
Take it on a tray with a paper towel on it and remove the heat.
3) Save the soup 05:25
Remove the fat floating on the surface and set aside the soup.
4) 角煮を作る 05:43
玉ねぎはスライスし、2は1本を4等分し、鍋に入れる。(A)と3のスープ2カップを加えて強火で熱し、煮立ったら弱火にし、落し蓋をして煮ていく。
5) 仕上げる 09:32
落し蓋を取り、煮汁をかけながら煮詰め、味をなじませる。
6) 皿に盛り付ける 10:34
皿に盛り付け、練り辛子を添え、白髪ねぎを飾る。

Point

・ Two pieces of pork chunks of 800g to 1kg are used. We recommend 3 pieces of meat that are neatly divided into 3 layers.
・ Process 1 It is recommended to tear off the blue part of the green onion and crush it by hand before inserting it. Boil it with just enough heat to make bubbles lightly. Paper towels keep the pork out of the air and prevent it from drying out and hardening. It is recommended to boil on low heat for at least 1 hour.
・ Process 4 If you are concerned about the fat in the soup, remove the supernatant again. Boil for 1 to 1 and a half hours on low heat with light bubbles on the surface.
・ Step 5 Boil over medium heat until a little juice remains.
・ The time required does not include the time to boil pork chunks.