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50minutes
Shred ginger. Crush the garlic.
Arrange the pork rose blocks in a frying pan and heat until browned.
Add soy sauce, mirin, sake, water, garlic, ginger, and sliced hawk claws, cover with a lid, and simmer on low heat for 5 minutes.
長ネギを薄く切り、水にさらして辛味をとり、水を切る。
豚バラブロックを裏返して、再度5分煮込む。
Take out the pork rose block and cut it into pieces that are easy to eat. Serve a plate with green onions and char siu to complete.
・ If you are concerned about the dirt on the ginger, use a spoon to remove it.
・ Wipe off excess fat from the pork rose block with kitchen paper.
・ Remove the heat from the char siu, put it in a seasoning bag with the broth, and store it in the refrigerator.
・ It is better to cool the char siu a little and soak it in the broth than immediately after it is freshly made.
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